Eggs and Bacon in Sweet Potato Cups

This was a fun and easy one to make! Only 5 ingredients and not too much prep involved either. Instead of grating the sweet potato, I peeled and cut the sweet potato into smaller chunks, then threw them in the food processor to shred into smaller hash-like pieces. Also, make sure to add salt and pepper to the sweet potato hash before lining the muffin pan; I almost forgot to do that. After the sweet potato cups were made, all I had to do was crack an egg into each muffin, top with bacon, and put back into the oven. Easy as that! I also added a dash of salt on top of the eggs before putting back into the oven as well. This recipe makes 12 egg muffins, so if you only want 6 muffins then you can easily reduce the ingredients in half. I see this recipe being a repeat breakfast option for sure!

Eggs and Bacon in Sweet Potato Cups
Ingredients:

• 1 medium sweet potato
• 2 tbsp coconut oil (or baking fat of choice)
• 12 large eggs
• 4 slices bacon
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Grease a muffin pan with a tablespoon of coconut oil.
3. Grate the sweet potato so you have about 2 cups.
4. Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
5. Evenly divide the grated sweet potato into 12 muffin holes and press them down the bottom and sides so they form small cups.
6. Bake for 15 minutes.
7. Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
8. When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
9. Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
10. Bake for 15-20 minutes until the egg whites are set.
11. Let it cool for 10 minutes before taking them out of the tin.

​Original recipe found here