These easy Sweet Potato Bacon Egg Muffins are the perfect make ahead savory breakfast bites! A shredded sweet potato “crust” with a simple savory bacon egg mixture make these Paleo and Whole30 egg muffins delicious, kid friendly and great for busy mornings.
Of course I can’t help but remember the attacks that occurred so close to home, 15 years ago today. I know we all have many emotions surrounding September 11, and each year these feelings come flooding back. Before getting into the food, I’d like to acknowledge how grateful I am to feel safe, healthy and be with my family today, and every day!
Aren’t we always in need of another easy make ahead breakfast? Now that the days of pop tarts, cereal bars and bagels are gone? Yes, I think yes. And, I often find that when it comes to quick Paleo breakfasts – ones that you can literally take with you as you walk out the door – the sweet side is far more common.
You know I love muffins, banana bread, and now pumpkin bread too – BUT! I really love these sweeter options to snack on later in the day. In the morning, I gravitate toward the savory side, usually something with eggs, bacon, and sweet potatoes.
Sweet Potato Bacon Egg Muffins
Well what do you know? I made it portable! Yes, I do realize it’s not rocket science and that egg muffins have been done before (these sausage pizza egg muffins are consistently a top recipe!) But, isn’t there something fun and special about them, regardless?
I think so – especially because this is the first recipe that I added sweet potatoes to my egg muffins, which in my opinion makes them extra special. Sadly, I’ve found that my beloved plantains – while amazing in a hash – do not hold up for “make ahead” type recipes. Sweet potatoes, on the other hand, work really well!
Ingredients in Sweet Potato Bacon Egg Muffins
Eggs
Coconut Milk
Chopped bacon
Sweet potato (peeled and shredded)
Onion powder
Smoked paprika
Salt & pepper
The key for me with sweet potatoes in egg muffins or frittatas, is that they act as the “crust” rather than be mixed into the eggs. The first time I did this was with my Chorizo Sweet Potato Frittata and I’ve been a big fan since.
For the muffins, shredding the sweet potatoes prior to cooking means they cook quickly – and – fit so perfectly into the muffin cups, just as you need them to. We are talking win-win here – easy to make, easy to store, easy to eat. Probably too easy!
How to Make Egg Muffins
First, you’ll want to cook your chopped bacon. Heat it in a large skillet over high heat until it’s crisp, then remove it from the pan with a slotted spoon and drain it on paper towels. Next, cook the shredded sweet potatoes right in the bacon fat. You can drain about half of the fat from the pan if you like, just be sure to lower the heat on the stove so your potatoes don’t burn.
Sprinkle the sweet potato shreds with salt and fry them until they’re browned, then remove them from the heat. Next, whisk together the eggs, coconut milk, and seasonings in a bowl.
In a muffin pan greased with coconut oil, layer the sweet potatoes and bacon, then pour the egg mixture over top. Bake in a 400 degree oven for about 10-15 minutes and enjoy!
You might want to make a double batch, since I have no doubt these Sweet Potato Egg Muffins will be popular in your house!
Sweet Potato Bacon Egg Muffins {Paleo & Whole30}
Sweet Potato Bacon Egg Muffins {Paleo & Whole30}
Ingredients
- 9 eggs
- 1/4 cup full fat coconut milk from a can
- 8 slices bacon chopped roughly*
- 1 med sweet potato peeled and shredded (1 and 1/2 - 2 cups shredded)
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- sea salt and black pepper if desired
Instructions
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Preheat oven to 400 degrees and prepare a 12 cup non-stick muffin pan by lightly greasing with coconut oil
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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.
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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.
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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.
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In a separate bowl, whisk together the eggs, coconut milk, onion powder, smoked paprika, and a pinch of salt and pepper
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In the muffin pan, layer the cooked shredded sweet potatoes, bacon, and top with the egg mixture. Repeat to make 12 egg muffins.
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Bake in the preheated oven for 10-15 minutes or until set and just beginning to turn light brown.
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Serve right away or store covered in the refrigerator for easy on-the-go breakfasts!
Recipe Notes
*U.S. Wellness Meats Pork Bacon has been my favorite Whole30 friendly, sugar free bacon for years! Whether or not you're doing the Whole30, I highly recommend trying this simple, wholesome, and delicious bacon.
Want more savory Paleo and Whole30 breakfast ideas? Try one of these!
Butternut squash, bacon and spinach quiche
Bacon, Sausage, Brussels Sprouts Quiche with Sweet Potato Crust
Sweet Potato Bacon Kale Hash for One
Crispy Plantain, Bacon and Kale Skillet for One
So, tell me!
What’s your favorite breakfast combo? How do you make it portable?
What’s a winning easy and kid friendly Paleo breakfast in your house?
Please provide nutritional information.
Thanks
This was delicious! I wound up baking it in the (oven safe) skillet that I cooked the veggies and bacon in vs adding to muffin cups to save me from dirtying another dish. After it cooked, I just cut up slices for breakfast meal prep!
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