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In the realm of breakfast options, few dishes capture the imagination quite like muffin cups. They are the perfect blend of convenience and creativity, offering a delightful way to start the day. The Sweet & Savory Morning Bliss Muffin Cups take this concept to a new level by harmoniously combining the earthy sweetness of sweet potatoes with the rich, smoky flavor of bacon. These muffin cups not only tantalize the taste buds but also provide a nutritious kick to your morning routine, making them an appealing choice for busy individuals and families alike.

Sweet Potato, Bacon & Egg Muffin Cups

Start your mornings with a burst of flavor and nutrition with Sweet & Savory Morning Bliss Muffin Cups! These delightful breakfast treats combine the sweetness of sweet potatoes, the savory crunch of bacon, and creamy cheddar cheese, making each bite an explosion of taste. Perfect for busy families, these muffin cups are easy to make and great for meal prep. Enjoy them warm or cold, and feel good knowing you’re fueling your day with wholesome ingredients. Discover the perfect breakfast solution that balances health and flavor!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 slices of bacon, diced

6 large eggs

1/2 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

Olive oil or cooking spray for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a muffin tin with olive oil or cooking spray.

    Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. This should take about 5-7 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain excess fat.

      Prepare Sweet Potatoes: In the same skillet, using the bacon grease, add the grated sweet potatoes, garlic powder, smoked paprika, salt, and pepper. Sauté the sweet potatoes for about 5-8 minutes, or until they are tender and slightly caramelized. Remove from heat and let cool slightly.

        Combine Ingredients: In a large mixing bowl, whisk together the eggs. Stir in the shredded cheddar cheese, green onions, and the cooked bacon. Finally, fold in the sautéed sweet potatoes until everything is well combined.

          Fill the Muffin Tin: Spoon the mixture evenly into the greased muffin cups, filling each about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are slightly golden. A toothpick inserted into the center should come out clean.

              Cool and Serve: Once baked, remove the muffin cups from the oven and let them cool in the tin for about 5 minutes. Carefully run a knife around the edges, then remove them and place on a wire rack to cool slightly before serving.

                Enjoy: Serve warm as a delightful breakfast or snack option. These muffin cups can be stored in the refrigerator for up to 3 days and reheated easily.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6