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In today's fast-paced world, the importance of a nutritious breakfast cannot be overstated. A well-balanced morning meal sets the tone for the day, providing essential energy and nutrients to fuel our bodies and minds. Among the myriad of breakfast options available, the Savory Sweet Potato Bacon & Egg Muffin Cups stand out as a delightful, wholesome dish that not only tantalizes the taste buds but also delivers a powerhouse of nutrition. This recipe skillfully combines the natural sweetness of sweet potatoes with the savory richness of bacon and the protein-packed goodness of eggs, making it a perfect choice for anyone looking to start their day on a healthy note.

Sweet Potato, Bacon & Egg Muffin Cups

Start your day with the delicious and nutritious Savory Sweet Potato Bacon & Egg Muffin Cups! This wholesome breakfast combines the natural sweetness of sweet potatoes with crispy bacon and protein-packed eggs, all baked to perfection. Perfect for meal prep, brunch or a quick morning bite, these muffin cups are both satisfying and versatile. Customize them to fit your dietary preferences, making every bite a delightful experience. Discover how easy it is to enjoy a healthy breakfast that packs a flavor punch!
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Ingredients
  

2 large sweet potatoes, peeled and grated

6 slices of bacon, cooked until crispy 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: Start by preheating your oven to 375°F (190°C).

    Prepare the Muffin Tin: Lightly grease a standard 12-cup muffin tin with cooking spray or a drizzle of olive oil to prevent sticking.

      Drain the Sweet Potatoes: In a large mixing bowl, combine the grated sweet potatoes with a small pinch of salt. Let the mixture rest for about 10 minutes to release excess moisture. Afterward, use a clean kitchen towel or paper towels to press out and drain as much liquid as possible.

        Create the Sweet Potato Base: To the drained sweet potatoes, stir in the chopped bacon, shredded cheddar cheese, garlic powder, smoked paprika, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.

          Fill the Muffin Cups: Divide the sweet potato mixture evenly among the greased muffin cups, using your fingers to press it down slightly to form a sturdy base layer.

            Add the Eggs: Carefully crack one egg into each muffin cup, placing it directly on top of the sweet potato mixture. Season the eggs with a light sprinkle of salt and pepper for added flavor.

              Bake to Perfection: Transfer the muffin tin to the preheated oven and bake for approximately 20-25 minutes, or until the egg whites are set and the tops have a lovely golden hue.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow the muffin cups to cool for a few minutes. Gently lift each cup out of the tin using a fork or a small spatula. These delightful muffin cups are best served warm, making for a hearty breakfast or a satisfying snack!

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

                    - Presentation Tips: For an attractive touch, serve the muffin cups on a colorful platter. Garnish with a sprinkle of extra chopped green onions or a side of fresh salsa for an added burst of flavor!