Paleo “Not Breakfast Muffins”
1lb of grass fed hickory-smoked bacon – US Wellness makes a sugar free bacon or use ground beef or sausage instead if making for the #pursuebetter challenge
12 eggs
1 1/2 cups of diced red bell pepper
1 cup diced red onion
1 sweet potato, sliced into thin “chips”
Salt, pepper, spice to taste
- In a large frying pan, cook the bacon to a fairly crispy consistency. Remove cooked bacon and place on paper towel (to soak up the grease). Do not drain the fat from the pan.
- Start preheating the oven to 355
- Drop sweet potato chips into the pan with bacon fat. Single layer. Flip each chip after 3-4 minutes or when you see brown edges. Try not to burn the crap out of them.
- Break open the 12 eggs into a large bowl. Use a whisk to break yokes and mix.
- Add red peppers, onions, bacon and whatever spices you want. I use kitchen scissors to cut the bacon into small strips. I suggest you do the same.
- In a 12 muffin “muffin tin,” spray each “cup” with organic olive oil spray. Or rub olive oil around the inside of each one with a paper towel. This makes it easier to get the egg out of the tin.
- Drop one or two sweet potato chips into the bottom of each cup.
- Use a ladle to fill each “cup” with your egg, veggi and bacon mix.
- I like to put the muffin tin on a baking sheet before placing in the oven, in the event one of the cups was overfilled and drips over the side.
- Put in oven for 15-20 minutes, or until the top has risen over the edge of the cup it’s in, and is starting to turn golden brown.
If you’re prepping for the week, drop these, two at a time, into small ziplock bags and put in the fridge. When you’re ready to eat, about 45 seconds in the microwave will make these piping hot.