It's a little time consuming as you have to make the sweet potato cups, and then fill with your egg/bacon mixture and then bake again. It took almost an hour to make, but it is so worth the effort.
I doubt I will ever make these again though because the muffin tins and liners are just a pain to clean out, but I am seriously contemplating making this in an 8x8 pan instead....
First you need to make the sweet potato cups:
1 Tablespoon oil of choice (coconut, ghee, red palm oil)
1 medium onion, sliced into thin strips
2 sweet potatoes, peeled and grated
1 teaspoon salt ground pepper to taste
1 Tablespoon coconut flour (I used almond flour)
3 small eggs (or 2 normal ones)
Melt your oil over medium high heat. Add in the onions and cook until they caramelize. Grate your sweet potatoes. Pat them dry with a paper towel if they seem wet. Put the grated potatoes, cooked onions and the rest of your ingredients together in a bowl and mix well. If it seems too soupy, drain some of the liquid off.
Grease a muffin pan or silicon baking cups and spoon mixture into each cup.
Bake in a pre-heated 350 F oven for 25 minutes. Remove from oven and dump the cups upside down on a baking sheet. Return to the oven and brown for an additional 10 minutes. You may not need to do this if you are not using silicon cups. They are great in terms of preventing sticking, but things don’t always brown well in them.
Now for the egg/bacon filling!
Whisk together a few eggs with some salt and pepper. Pour them into the sweet potato cups, sprinkle some bacon over the top and pop them in a 400 F oven for about 15 minutes (or until the egg is set).
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