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In the realm of breakfast foods, savory options are gaining traction among health-conscious individuals and food enthusiasts alike. The traditional morning fare is evolving, with creative recipes that offer both flavor and nutrition. One such delightful creation is the Savory Sweet Potato Bacon & Egg Muffin Cups. This recipe encapsulates the essence of a balanced breakfast, combining the wholesome goodness of sweet potatoes with the savory flavors of bacon and the richness of eggs, all conveniently baked into muffin-sized portions.

Sweet Potato, Bacon & Egg Muffin Cups

Discover the delightful Savory Sweet Potato Bacon & Egg Muffin Cups, a nutritious breakfast option that combines sweet potatoes, crispy bacon, and creamy eggs in perfectly portioned cups. Packed with fiber, vitamins, and protein, these muffin cups are ideal for meal prep and cater to busy mornings or leisurely brunches. Easy to customize with your favorite ingredients, they offer a delicious way to start your day on a healthy note. Enjoy them warm, paired with fresh fruit or a smoothie for a complete meal!
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Ingredients
  

2 large sweet potatoes, peeled and grated

6 slices of bacon, cooked and chopped

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 pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Muffin Tin: Grease a standard 12-cup muffin tin with cooking spray or olive oil.

      Prepare the Sweet Potatoes: In a large bowl, combine the grated sweet potatoes with a pinch of salt. Let it sit for about 10 minutes, then drain the excess moisture.

        Mix the Sweet Potato Base: Add the chopped bacon, shredded cheddar cheese, garlic powder, smoked paprika, and green onions to the sweet potatoes. Stir until all ingredients are well combined.

          Assemble the Muffin Cups: Evenly distribute the sweet potato mixture into the greased muffin cups, pressing it down slightly to form a base.

            Add the Eggs: Crack one egg into each muffin cup on top of the sweet potato mixture. Season each egg with a little salt and pepper.

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the egg whites are set, and the tops are slightly golden.

                Cool and Serve: Remove from the oven and let the muffin cups cool for a few minutes. Gently remove them from the tin using a fork or a small spatula. Serve warm as a delicious breakfast or snack!

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