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In the realm of breakfast options, few dishes manage to combine flavor, nutrition, and convenience as seamlessly as Sweet Potato, Bacon & Egg Muffin Cups. These individual servings not only make for a hearty start to the day but also cater to the busy lifestyles of modern-day eaters. Whether you're looking for a quick grab-and-go breakfast, a satisfying brunch item, or a protein-packed snack, these muffin cups deliver on all fronts.

Sweet Potato, Bacon & Egg Muffin Cups

Start your day with these Sweet Potato, Bacon & Egg Muffin Cups, the perfect blend of flavor and nutrition. These hearty muffin cups make breakfast quick and convenient while delivering a satisfying combination of sweet potatoes, savory bacon, and eggs rich in protein. Ideal for busy mornings or brunch gatherings, they’re easy to customize with spices and cheeses. Plus, they're naturally gluten-free and can be made ahead for meal prep. Enjoy a delicious and healthy breakfast option today!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

4 large eggs

6 strips of bacon, cooked until crisp and crumbled

1 cup shredded cheddar cheese

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and black pepper, to taste

Cooking spray or olive oil for greasing muffin tin

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). While it heats, prepare a 12-cup muffin tin by greasing it with cooking spray or a light coating of olive oil to ensure the muffin cups don't stick.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the grated sweet potatoes with salt, black pepper, smoked paprika, and garlic powder. Stir thoroughly until the spices are evenly incorporated throughout the sweet potatoes.

      Form the Bases: Using a spoon, scoop about 2 tablespoons of the sweet potato mixture into each muffin cup. Gently press down on the mixture to create a firm base, ensuring that you leave a small well in the center of each for the eggs.

        Bake the Shells: Transfer the muffin tin to the preheated oven and bake the sweet potato bases for about 15-20 minutes. They should be tender and starting to turn golden around the edges when done.

          Prepare the Filling: While the sweet potato bases are baking, crack the eggs into a bowl and whisk them until fully beaten. Then, add the crumbled bacon and shredded cheddar cheese. Season the mixture with a bit more salt and black pepper, adjusting according to your taste preferences.

            Add the Filling: Once the sweet potato bases are baked, carefully take the muffin tin out of the oven. Evenly distribute the egg and bacon mixture into the wells created in each sweet potato cup.

              Bake Again: Place the muffin tin back into the oven and bake for an additional 15-20 minutes, or until the eggs are set and no longer runny.

                Cool and Serve: Allow the muffin cups to cool for a few moments after removing them from the oven. If needed, run a butter knife around the edges to help loosen them. Garnish with finely chopped chives or parsley for a fresh touch before serving.

                  Enjoy: Serve these delightful muffin cups warm as an ideal breakfast, brunch option, or snack!

                    Prep Time, Total Time, Servings: 15 min | 40 min | 12 servings