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SWEET POTATO BACON EGG MUFFINS {PALEO & WHOLE30}

SWEET POTATO BACON EGG MUFFINS {PALEO & WHOLE30}



PREP TIME 5 mins
COOK TIME 20 mins
TOTAL TIME 25 mins
Author: Michele
Recipe type: Breakfast
Cuisine: Paleo & Whole30
Serves: 12 muffins

Easy Sweet Potato Bacon Egg Muffins that are the perfect make ahead breakfast bites! They're Paleo and Whole30 friendly, dairy free, and contain just 6 ingredients.

INGREDIENTS

  • 9 eggs
  • ¼ cup full fat coconut milk from a can
  • 8 slices bacon, chopped roughly*
  • 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


INSTRUCTIONS

  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!


source:http://www.paleorunningmomma.com