Go Back
In the realm of breakfast recipes, few dishes combine convenience, nutrition, and flavor quite like Savory Sweet Potato, Bacon & Egg Muffin Cups. This delightful dish offers a symphony of tastes and textures that tantalize the palate, making it an ideal choice for busy mornings, leisurely brunches, or even satisfying snacks throughout the day. With the natural sweetness of sweet potatoes, the savory crunch of bacon, and the creamy richness of eggs, these muffin cups provide a well-rounded meal that is both hearty and wholesome.

Sweet Potato, Bacon & Egg Muffin Cups

Start your day with a burst of flavor with these Savory Sweet Potato, Bacon & Egg Muffin Cups! This delicious breakfast option combines sweet potatoes, crunchy bacon, and creamy eggs for a nutritious meal that’s perfect for busy mornings or leisurely brunches. Easy to customize and great for meal prep, these muffin cups can be made ahead and stored for quick reheating. Enjoy a delightful mix of tastes and textures that will keep you energized throughout the day!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes, peeled and grated

6 strips of bacon, cooked until crispy and crumbled

6 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (for an extra depth of flavor)

Salt and black pepper to taste

Fresh chives or green onions, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin generously with non-stick spray or brush with olive oil to ensure easy removal of the muffins later.

    Prepare the Sweet Potatoes: In a large mixing bowl, toss together the grated sweet potatoes with garlic powder, onion powder, smoked paprika, and a sprinkle of salt and black pepper. Mix thoroughly until all the sweet potato is evenly coated with the spices.

      Form the Muffin Cups: Take a heaping tablespoon of the seasoned sweet potato mixture and firmly press it into the bottom and up the sides of each muffin cup, creating a cup-like shape. Be sure to pack the mixture tightly so that it holds its structure during baking.

        Pre-Bake the Cups: Carefully place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the sweet potato cups are just tender and the edges start turning golden and crispy.

          Add the Bacon and Cheese: After 15 minutes, take the muffin tin out of the oven. Evenly distribute the crumbled bacon into each sweet potato cup, and then top with a tablespoon of shredded sharp cheddar cheese.

            Prepare the Egg Mixture: In a medium-sized bowl, crack the eggs and whisk them together with the milk, adding a pinch of salt and black pepper. Whisk until the mixture is well combined and frothy.

              Fill the Cups: Gently pour the egg mixture over the bacon and cheese in each muffin cup, filling them until just full to avoid overflow during baking.

                Bake the Muffin Cups: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the egg is fully set and the tops of the muffins are lightly golden brown.

                  Cool and Serve: Allow the muffin cups to cool in the tin for about 5 minutes. To remove them, carefully run a spoon or a butter knife around the edges, then lift them out.

                    Enjoy! Garnish your delicious muffin cups with freshly chopped chives or green onions before serving. These warm, savory bites make for an excellent breakfast or snack, brimming with delightful flavors and textures.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6 muffin cups