A few weeks ago I wrote a post about tips I am trying to incorporate into my own life to help me keep up with life as a mother. Today, I am sharing one of those recipes, Egg Cups that are helping me stay on track with my schedule throughout the week.
The beauty of these egg cups is that you can add any of your favorite veggies, meats or spices to them. I chose sweet potato and bacon because I simply love the savory and sweet combo. I have also done hash browns and cheese, sausage and onion, and all veggie ones before. These are so easy to adapt to the Whole30 diet and are my main go to whenever I am trying to detox from process junk.
These egg cups are so easy to grab as you are heading out the door. I love that they have taken the cooking out of the morning routine. There is nothing I dislike more than waking up and having to cook breakfast when I have to head to work. I feel behind and stressed on those mornings. This recipe is perfect because my husband gets his protein in, which he is adamant about and I do not have to lift a finger! 🙂 Win!
Thanks for stopping by! I hope you have a great weekend.
Sweet Potato and Bacon Egg Cups
One Dozen Eggs
1/2 Cup Water
3 Small Sweet Potatoes Peeled and Grated
4 Slices Of Bacon
5 Green Onions Chopped
1/2 Tsp Salt
1/2 Tsp Pepper
3/4 Cup Cheese (optional)
Cook the grated sweet potatoes, bacon and green onions until tender. Mix together the eggs, water, salt, pepper, and cheese. Allow the cooked mixture to cool and add it to the egg mixture. Pour the mixture into a muffin tin and bake at 350 degrees for 20 minutes.