Name: Savory Sunrise Muffins: Bacon and Sweet Potato Edition
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 9 eggs; 2 tsp onion powder; 8 slices of bacon, roughly chopped; 1 medium sweet potato, peeled and shredded (about 2 cups after shredding); 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp black pepper; 1/4 cup milk

muffin

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These savory sunrise muffins combine the distinct flavors of crispy bacon and sweet potato with a blend of select spices, making a perfect and hearty breakfast option for your whole family. Each muffin is a delightful blend of protein-packed eggs with a hint of creamy milk, enriched with strands of caramelized sweet potato and accentuated by crispy bacon bites.

Milk

Eggs

Gluten Free

Low Carb

gram

eggs

Seasonings

onion powder

Bacon & Sausage

bacon

Fresh Vegetables

sweet potato

smoked paprika

sea salt

black pepper

milliliter

milk

Water

Calories

Selenium

Minerals

Vitamin D

Vitamins

Magnesium

Phosphorus

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Vitamin K

Protein

Cholesterol

Trans fatty acids

Iron

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

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Savory Sunrise Muffins: Bacon and Sweet Potato Edition

Dairy

Baking Goods

Meat & Seafood

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/savory-sunrise-muffins-bacon-and-sweet-potato-edition-2726355-3.jpeg

Preheat your oven to 400 degrees Fahrenheit and grease a 12-cup non-stick muffin pan with cooking spray. Set aside.

Place a large skillet over medium heat, add the chopped bacon and cook, stirring to ensure even browning, until crispy.

With a slotted spoon, remove the bacon from the pan and leave the rendered fat in the skillet.

In the same skillet with the bacon fat, add the shredded sweet potato. Season with a half teaspoon each of sea salt and black pepper. Stir and cook until the potatoes are browned and softened.

In a large bowl, break the eggs and whisk them with the milk, remaining salt and pepper, onion powder, and smoked paprika until well combined.

Distribute the cooked sweet potato and bacon evenly between the muffin cavities. Pour the egg mixture over the top, filling up to 3/4 of each cavity.

Bake in the preheated oven for 15 minutes or until the muffins are firm and lightly browned at the top.

Serve hot as a delightful breakfast or brunch, or store in the refrigerator for a quick and convenient grab-and-go morning meal.

These savory sunrise muffins combine the distinct flavors of crispy bacon and sweet potato with a blend of select spices, making a perfect and hearty breakfast option for your whole family. Each muffin is a delightful blend of protein-packed eggs with a hint of creamy milk, enriched with strands of 

Savory Sunrise Muffins: Bacon and Sweet Potato Edition

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