Eggs and bacon in sweet potato cups

• Gluten free
• Paleo

• Meat

  • 2 slices Bacon, thick cut

• Produce

  • 1 Sweet potato, medium

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on whatgreatgrandmaate.com

Ingredients

• 1 medium sweet potato
• 2 tbsp coconut oil
• 6 large eggs
• 2 slices thick cut bacon
• Salt and pepper, to taste (omit pepper if avoiding nightshades)

Directions

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