Bacon and Egg Cups

Bacon and Egg Cups can be made ahead and are a great grab and go breakfast for busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo, gluten-free, and Whole30.

Click to Pin this recipe

Friends! Let me introduce you to my newest, favoritest things: Bacon and Egg Cups + Vital Proteins. They're everything I need in life right now.

First, these Bacon and Egg Cups … 

So, we're talking bacon. That's right, smoky, can't-ever-get-enough-of BACON. Thick cut and alder smoked deliciousness. Is there any other way?

But wait, let's backtrack. The “crust” of these Bacon and Egg Cups is made from sweet potatoes and, if you will, a little aged cheddar. Think of it as a sweet potato hash brown nest. Then there's the bacon, but we've already been there. Crack an egg in the nest and nestle an asparagus spear and a cherry tomato on top and you're on your way to breakfast heaven.

My original plan for these Bacon and Egg Cups was for them to be a quick grab and go breakfast. You know, for those mornings where you desperately need to press snooze an 11th time (read: every morning of my life.) Or when you want to send those kiddies off to school with bellies full of a healthy breakfast but have no intention of slaving away in the kitchen before the sun pokes its head up.

These delicious, hand-held breakfast cups were supposed to be quickly grabbed from the fridge to fill you up as you rushed out the door.

What I didn't expect was for them to be so darn pretty. Seriously, guys, you could easily serve these at a girl's lunch or a Mother's Day brunch and they'll be met with rave reviews. A little salad on the side and you'll be set.

Have you guys heard about Vital Proteins before? Last year, when we were hanging out in Fernie for a month, one of the guys we were staying with (hi, Blaire!) raved about this stuff. He said he had done his research and this is the best collagen on the market. My Amazon cart quickly overflowed with three of every Vital Proteins product available. But … are you as bad as I am with online shopping and then not clicking the purchase button? Seriously, what's up with that? Now that I've actually tried Vital Proteins, I'm totally kicking myself for not ordering it sooner.

Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!

More Delicious Grab and Go Breakfast Recipes:

• Egg Sausage Breakfast Muffins
• Tomato Zoodle Frittata 
• Sweet Potato Muffins
• Healthy Breakfast Cookies
• Sous Vide Egg Bites

Bacon and Egg Cups

Yield: 12 Bacon and Egg Breakfast Cups

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Bacon and Egg Cups can be made ahead and are great to grab and go on busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free.

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (12 ratings)

Print Recipe Rate Recipe Pin Recipe

Cook Modestop your screen from going dark while you cook this recipe

Ingredients

• 12 strips thick-cut bacon
• Butter, to grease the muffin tins
• 1 ½ cups grated sweet potato, packed
• 13 large eggs, divided
• 1 cup grated cheddar cheese
• 12 asparagus spears, tips cut off (reserve the stems to roast for dinner!)
• 6 grape tomatoes, cut in half
• A little pepper and smoked paprika, to serve

Instructions 

• Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and put the bacon on top. Bake for 10 minutes – the bacon should still be chewy.
  12 strips thick-cut bacon
  
• Grease a 12-cup muffin tin with butter – see notes. In a medium-sized bowl, mix the grated sweet potato, 1 egg, and the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the heated oven for 10 minutes.
  1 ½ cups grated sweet potato, 1 cup grated cheddar cheese
  
• Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
  
• Carefully add one egg to each of the 12 muffin cups. It's easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
  12 asparagus spears, 6 grape tomatoes, 13 large eggs
  
• Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms. Sprinkle with a little pepper and smoked paprika and serve.
  A little pepper and smoked paprika
  

Notes

If you know your muffin tin tends to stick, you may want to cut out 12 small rounds of parchment paper to put in the bottom of each muffin cup. Do this by folding a piece of parchment paper 12 times so you only have to cut out one circle.

For an extra healthy protein boost, add ½ cup of Vital Proteins collagen powder to the sweet potatoes!

The bacon and egg cups are best warm but are also tasty straight from the fridge. Keep them covered in your fridge for up to 3 days.

Serving: 1 breakfast cup, Calories: 301kcal, Carbohydrates: 5g, Protein: 21g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 209mg, Sodium: 383mg, Potassium: 254mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2980IU, Vitamin C: 2mg, Calcium: 73mg, Iron: 2mg

DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.