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
-
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!
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.