Sweet Potato Bacon and Egg Breakfast Cups
An easy brunch or breakfast, these sweet potato bacon and egg breakfast cups feature a healthy sweet potato nest with a cracked egg and bacon.
Servings: 6 servings (4 nests each)
Ingredients
- 4 large sweet potatoes or 5 lb bag russet potatoes
- ¼ cup coconut oil melted
- 2 dozen 24 large eggs
- Sea salt
to taste - Black pepper to taste
- ¼ cup chopped chives
- ¼ cup chopped green onions
- 1 lb bacon cooked and chopped
Instructions
- Preheat the oven to 400°F.
- Clean and peel the potatoes.
- Cut the potatoes into large wedges and run through a
food processor with the shredding attachment. Mix shredded potatoes with a pinch of sea salt and set aside for 10 mins. After 10 mins, squeeze out any extra water. - Grease two muffins tins with some of the melted coconut oil. Press the shredded potatoes into the bottoms and up the sides of each of the muffin tin.
- Lightly brush with remaining coconut oil. Season with salt and pepper.
- Bake for 20 mins. Remove from oven.
- Crack an egg into each potato cup. Return to the oven for an additional 10-15 mins (depending on how cooked you prefer your eggs). Top with chopped chives, green onions, and bacon. For extra protein or additional nutrition value, add other toppings such as flax seed, sausage, avocado slices, mushrooms, etc.
