Sweet Potato Bacon Egg Muffins

Another egg muffin recipe that I prepped for my mom's breakfast this week. You honestly can never go wrong with an egg muffin! Just make sure to use ingredients you know you like and they always turn out so delicious. I love making sweet potato hash in bacon fat, so I think this muffin recipe would be my favorite of the ones I've made so far. Plus, these ones especially smelled amazing when they were done too. Egg muffins are really easy to prep and a great option for an on-the-go breakfast!

Sweet Potato Bacon Egg Muffins
Ingredients:

• 9 eggs
• ¼ cup full fat coconut milk from a can
• 8 slices bacon, chopped 
• 1 med sweet potato, peeled and shredded (1 and ½ - 2 cups shredded)
• ½ tsp onion powder
• ¼ tsp smoked paprika
• Sea salt and black pepper if desired

Directions:

1. ​Preheat oven to 400 degrees and prepare a 12 cup non-stick muffin pan by lightly greasing with coconut oil
2. In a large heavy skillet over high heat, cook the chopped bacon, stirring to evenly cook, until brown and crisp. Remove with a slotted spoon to drain on paper towels and set aside.
3. Lower the heat and drain a small amount of the bacon fat if you need to, but leave enough to cook the shredded sweet potatoes.
4. Add the sweet potatoes to the pan and sprinkle with a pinch of sea salt, then stir and fry them until browned and soft, about 2-3 minutes, then remove from heat.
5. In a separate bowl, whisk together the eggs, coconut milk, onion powder, smoked paprika, and a pinch of salt and pepper
6. In the muffin pan, layer the cooked shredded sweet potatoes, bacon, and top with the egg mixture. Repeat to make 12 egg muffins.
7. Bake in the preheated oven for 10-15 minutes or until set and just beginning to turn light brown.
8. Serve right away or store covered in the refrigerator for easy on-the-go breakfasts!

Original recipe found here