Energizing Egg Mini Muffins
|Sweet potato||1 , diced into small pieces|
|Coconut oil||3 Tablespoon|
|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.
To purchase the book visit Amazon.com
To learn more about Sarah and her book visit everydaypaleo.
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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