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
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.