Ingredients
Cooking spray or olive oil
1 1/2 cups shredded sweet potato (from about 1 medium potato)
1 cup shredded sharp cheddar cheese (about 4 ounces)
6 cooked strips sugar-free bacon, crumbled
10 large eggs
1/4 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and coat a 12-well muffin tin with cooking spray or olive oil.
2. Evenly distribute the shredded sweet potato, cheese, and bacon in the muffin wells.
3. In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
4. Pour the egg mixture into the muffin wells, filling each 1/2 to 3/4 full.
5. Bake for 12 to 14 minutes until set and lightly browned.
6. Let cool for 2-3 minutes, then run a knife around the edges to remove the muffins. Serve warm or cool completely before storing.
PREP TIME & NUTRITION:
Prep Time: 10-15 minutes, Servings: 12 muffins, Calories: Approx. 150 per muffin, Net Carbs: Low, Fats: Moderate, Protein: High