Sweet Potato Bacon Egg Muffins (Paleo & Whole30

• Gluten free
• Paleo

• Meat

  • 8 slices Bacon

• Produce

  • 1/2 tsp Onion powder
  • 1 Sweet potato, med

• Refrigerated

  • 9 Eggs

• Canned Goods

  • 1/4 cup Coconut milk, full fat from a can

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1 Sea salt and black pepper if desired

Found on paleorunningmomma.com

Description

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

Directions

• Preheat oven to 400 degrees and prepare a 12 cup non-stick muffin pan by lightly greasing with coconut oil
• 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.
• 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.
• 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.
• In a separate bowl, whisk together the eggs, coconut milk, onion powder, smoked paprika, and a pinch of salt and pepper
• In the muffin pan, layer the cooked shredded sweet potatoes, bacon, and top with the egg mixture. Repeat to make 12 egg muffins.
• Bake in the preheated oven for 10-15 minutes or until set and just beginning to turn light brown.
• Serve right away or store covered in the refrigerator for easy on-the-go breakfasts!