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
  1. 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.
  2. Start preheating the oven to 355
  3. 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.
  4. Break open the 12 eggs into a large bowl. Use a whisk to break yokes and mix.
  5. 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.
  6. 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.
  7. Drop one or two sweet potato chips into the bottom of each cup.
  8. Use a ladle to fill each “cup” with your egg, veggi and bacon mix.
  9. 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.
  10. 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.