I love breakfast foods. I may not love eating it the second I wake up but boy do I love breakfast. Since my mouth is still on the mend and chewing is not the easiest especially with crunchy things, I’ve been compromising in the kitchen. Eggs and sweet potatoes are just what the doctor ordered, well okay, maybe the dietitian 😉
This week I had been craving some egg cups as I give them to my meal planning clients all the time and after I put them on their plans I tend to want them next. I decided why not try a bacon, egg, cheese & hash type of egg cup?! I had all of the ingredients I needed and got creative with my egg cups this week.
Also, stay tuned for some news regarding meal plans, I have some exciting news coming your way!
If you know me then you know I can live off of eggs. I could eat them every day for every meal and be happy. Certainly I’d want other forms of food and protein but I love the taste of eggs and I feel good eating them, end of story. The thing is that like any other food, the quality matters. I’m one to spend all my money on good quality food as I know it contributes to my health in the short and long term. Clothes? Eh, don’t need new ones BUT food? Yes, need all of it and now.
When shopping for eggs, it can be easy to buy the cheapest ones on the shelf. I get it, pastured raised eggs get to be expensive. Here’s the thing, being sick is expensive so if you are going to be eating a lot of eggs, do yourself a favor and get some good ones.
How do you know what is good? Good question 🙂
The best eggs probably come from local farms, farmers markets, or backyard chickens where you know they can graze. Lucky for me I have a ton of options and love that I get to choose from the best. If you are unsure of the quality of your eggs, go talk to the source, look up online or ask around.
Those who know good eggs, just know! I am lucky enough that JJ’s coworker happens to own a bunch of pasture raised chickens and ducks and he brings in more than we can eat, which I’m not complaining about. He uses them as tick control and enjoys that we love eating eggs and so we somehow now score free eggs, definitely not complaining!
The best part? These are some of the brightest yolks I’ve ever seen and are downright delicious. I’m not really sure if i’ll ever be able to go back to store bought eggs…
Should you be in an area where farms are limited, or you prefer to know of a good brand that is found in grocery stores, here are a few good eggs:
Egg Cups for Meal Prep
Egg cups are the perfect item to meal prep for the week. They take minimal effort and provide maximum satisfaction. So many people say they cannot eat a real breakfast or opt for something on the go like a granola bar because they don’t have time. Well let me tell you these may take you 1/2 hour to make BUT you will have eggs made all week and a tasty breakfast to look forward to, you’re welcome.
I ask so many people if they are more satisfied after a breakfast of eggs or a breakfast of cereal. Almost 100% of people say eggs. The ones who don’t are usually too stubborn to admit that their cereal wears off almost instantly. Do yourself a favor and prep a breakfast or a mid morning snack this week with these egg cups. Do it because its 100% #sassyapproved and delicious and smart to set yourself up for success. Plus you can make your coworkers jealous…or hey, better yet, bring some in for them 🙂
Pro Tip: If you like your bacon and sweet potatoes crispy, fry them in a pan for a few minutes before putting them in the muffin cups!Print
Sweet Potato Egg Cups with Bacon & Veggies
- Yield: 12 egg cups 1x
- 1 medium sweet potato, peeled & shredded (~3 cups shredded)
- 4 strips bacon, diced
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 12 eggs
- 1–2 cups veggies of choice (in picture: diced mushrooms, red bell pepper & arugula)
- Preheat oven to 400°F & coat a 12-cup muffin tin with spray/butter/baking cups
- In a medium bowl, mix sweet potato, bacon, cheddar cheese, garlic powder, pepper & salt until combined
- Distribute sweet potato mixture evenly between 12 cups and press down firmly
- Bake in oven for 20 minutes or until sweet potatoes at top of the cup start to crisp
- Remove from oven and crack one egg into each sweet potato hash nest
- Top each egg with veggies of choice if desired and bake for an additional 15-20 minutes or until eggs cooked to desired doneness.
Macros (per egg):
9g Pro, 4g Carb, 8g Fat
- Serving Size: 1 egg
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