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The first baking phase for your Sweet Potato, Bacon & Egg Muffin Cups is essential to achieving the perfect texture and flavor. After you have pre-baked the sweet potato cups, you'll want to keep an eye on them to ensure they are ready for the second baking phase. Look for a slight browning on the edges of the sweet potato, which indicates that they have cooked through and are starting to crisp. The center should be soft enough to allow space for the filling, but not so soft that it collapses.

Sweet Potato, Bacon & Egg Muffin Cups

Start your mornings off right with these delicious Sweet Potato, Bacon & Egg Muffin Cups! This nutritious breakfast option blends the natural sweetness of sweet potatoes with crispy bacon and protein-packed eggs, offering a satisfying way to fuel your day. Easy to prep and customize, these muffin cups are not only visually appealing but also rich in vitamins and minerals. Perfect for busy mornings or a leisurely brunch, they're sure to become a breakfast favorite!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

4 large eggs

6 strips of bacon, cooked 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: Begin by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil to prevent sticking.

    Prepare the Sweet Potatoes: In a large bowl, combine the grated sweet potatoes with salt, pepper, smoked paprika, and garlic powder. Mix well until the ingredients are evenly distributed.

      Form the Bases: Spoon about 2 tablespoons of the sweet potato mixture into each muffin cup, pressing down gently to form a base that will hold the filling. Make sure to create a small well in the center of each base for the egg.

        Bake the Shells: Place the muffin tin in the preheated oven and bake the sweet potato bases for approximately 15-20 minutes, or until they are tender and starting to get golden at the edges.

          Prepare the Filling: While the bases are baking, in a bowl, whisk together the eggs, crumbled bacon, and shredded cheddar cheese. Season with a bit more salt and pepper to taste.

            Add the Filling: Once the sweet potato bases are ready, carefully remove the muffin tin from the oven. Pour the egg and bacon mixture evenly into each well created by the sweet potatoes.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are set and cooked through.

                Cool and Serve: Allow the muffin cups to cool for a few minutes. Use a butter knife to gently loosen the edges if necessary. Garnish with freshly chopped chives or parsley before serving.

                  Enjoy: Serve warm as a delightful breakfast, brunch, or snack option!

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