Recipe: Carb-Free Breakfast Muffins 

Sweet potato, eggs and bacon are three of my favorite foods. It’s no wonder this was one of my first (and quickly my favorite) Paleo meals to cook. These little muffins are great for breakfast on-the-go. If you’re looking for something simple, that’s easy to feed the whole family, then his recipe is a must-try! You will find them delicious and convenient.

  • 10 eggs whisked in large bowl
  • 1/2 cup mixed sweet bell peppers, diced small
  • 1/2 cup of onion, diced small
  • 1 bacon package. sliced small
  • 1 large sweet potato, chopped small
  • Your choice of egg seasonings (salt, pepper, green onion etc.) to taste
  • Well-greased muffin tin or silicone muffin baking cups


  1. Pre-heat oven to 375 F
  2. Chop and dice vegetables
  3. Cook bacon at 375 F until thoroughly cooked (20-25 minutes) 
  4. Whisk eggs, seasonings, vegetables together
  5. Chop bacon into small pieces
  6. Combine bacon with the whisked mixture
  7. Next, pour whisked eggs into each cup
  8. Now bake 30-45 minutes, or until done
  9. Makes about 12 egg cups

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