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Energizing Egg Mini Muffins

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  Sweet potato 1 , diced into small pieces
  Coconut oil 3 Tablespoon
  Eggs 12
  Black pepper To Taste
  Bacon strips 6 , cooked and crumbled

1) Preheat oven to 400°.

2) Toss the diced sweet potatoes with the coconut oil, spread evenly in a baking dish and bake at 400° for 30–45 minutes or until soft.

3) Set the oven to 350°.

4) In a medium-sized bowl whisk the eggs and season with black pepper.
Kid Job: Help to crack and whisk the eggs!

5) Generously grease the mini muffin tin with grass-fed butter or ghee.
Kid Job:Let your kids get messy and use their little hands to grease the muffin tins.

6) Fill each mini muffin tin half full with the whisked egg.
Kid Job:Older kids can help you pour the eggs inthe muffin tins.

7) Drop 2-3 pieces of roasted sweet potatoes into each muffin tin that's filled with the egg.
Kid Job:Have your child drop in the sweet potato pieces.

8) Top each egg muffin with a little bit of the crumbled bacon.
Kid Job:Kids can crumble and top the muffins!

9) Bake the egg muffins for 12-15 minutes or until set all the way through.

10) Optional:add in diced chives to the egg muffin before baking.

Makes 20 mini or 12 regular-sized muffins.

This recipe was contributed by Sarah Fragoso, author of Paleo Pals.
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To learn more about Sarah and her book visit everydaypaleo.
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 1085

% Daily Value*

Total Fat 122 g188.4%

Saturated Fat 64.6 g323.2%

Trans Fat 0 g

Cholesterol 2555.5 mg851.8%

Sodium 1702.8 mg70.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 4.8 g19.1%

Sugars 10.9 g

Protein 85 g170.1%

Vitamin A 484.1% Vitamin C 6.3%

Calcium 36.7% Iron 67.8%

*Based on a 2000 Calorie diet

Energizing Egg Mini Muffins Recipe