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Sweet potatoes are the star of this recipe, providing a naturally sweet and nutritious base for the muffin cups. To prepare them effectively, start by washing and peeling the sweet potatoes. A box grater or food processor with a grating attachment works best for creating uniform shreds that will form the base of your muffin cups.

Sweet Potato, Bacon & Egg Muffin Cups

Start your day off right with these Savory Sweet Potato Bacon & Egg Muffin Cups! Combining the natural sweetness of sweet potatoes with crispy bacon and protein-packed eggs, this recipe offers a deliciously nutritious breakfast option. Simple to make and perfect for busy mornings, these muffin cups are not just a tasty meal but also an excellent way to incorporate wholesome ingredients into your diet. Ideal for customizing and meal prepping, they'll quickly become a favorite for any meal.
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Ingredients
  

2 large sweet potatoes, peeled and grated

6 slices of cooked bacon, chopped into small pieces

6 large eggs

1 cup shredded sharp cheddar cheese

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Cooking spray or extra virgin olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Muffin Tin: Generously grease a standard 12-cup muffin tin with cooking spray or a light drizzle of olive oil to prevent sticking.

      Prepare the Sweet Potatoes: In a large mixing bowl, sprinkle a pinch of salt over the grated sweet potatoes and let them sit for about 10 minutes. This will help draw out excess moisture. After 10 minutes, drain off any liquid that has accumulated.

        Mix the Sweet Potato Base: To the drained sweet potatoes, add the chopped bacon, shredded sharp cheddar cheese, garlic powder, smoked paprika, and finely chopped green onions. Stir the mixture well until all the ingredients are evenly combined.

          Assemble the Muffin Cups: Using a spoon, evenly distribute the sweet potato mixture into the greased muffin cups, pressing it down slightly with your fingers to form a stable base.

            Add the Eggs: Carefully crack one egg into each muffin cup on top of the sweet potato base. Season each egg with a sprinkle of salt and black pepper to enhance the flavor.

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes. The muffin cups are done when the egg whites are set and the tops have taken on a light golden color.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow the cups to cool for a few minutes. To remove them from the tin easily, use a fork or a small spatula. Serve warm and enjoy them as a delightful breakfast or a savory snack!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffin cups

                    - Presentation Tips: For an appealing presentation, serve the muffin cups on a rustic wooden platter garnished with extra chopped green onions or fresh herbs for a pop of color.