Weight Watchers Friendly
Bacon and Sweet Potato Egg Bites are a nice change when plain egg bites are starting to feel a little boring.
Bacon and cheddar keep them savory, then you hit those little pieces of tender sweet potato. Definitely worth keeping in the breakfast rotation.
They’re also pretty convenient for meal prep. Two egg bites make a serving, and you can stash them in the refrigerator for mornings when there’s no time to cook.
You’ll use a microwave-safe bowl to soften the sweet potatoes before baking. A skillet is handy for crisping the bacon, then everything goes into a standard muffin pan. Nothing unusual or complicated.
The smoked paprika is subtle, but it makes sense with the bacon and cheddar.
Why You’ll Love This Bacon and Sweet Potato Egg Bites Recipe
Sweet Potato Makes Them More Filling
Those little cubes of sweet potato give the egg bites more substance than eggs and cheese alone. Cutting them small means you’ll get some in just about every bite.
Bacon Without Going Overboard
Center-cut bacon gives you that smoky bacon flavor without needing a pile of it. Six slices are enough for the whole 12-bite batch.
Made for Busy Mornings
Bake them ahead, refrigerate them, and breakfast is already waiting. Two egg bites make one serving, so portioning them is simple.
Freezer Friendly
You don’t have to finish the whole batch in a few days. Freeze the extras individually and you’ll have an easy breakfast ready for another week.
Ingredient Substitutions
Turkey Bacon
Turkey bacon can replace the center-cut bacon. Cook it according to the package directions before chopping and adding it to the egg mixture.
Regular Cheddar
Regular sharp cheddar works if reduced-fat cheddar isn’t available. It will increase the fat and may change the estimated WW Points.
Dairy Milk
Any dairy milk can replace the low-fat milk. Whole milk will make the egg bites slightly richer.
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Bacon and Sweet Potato Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 1 cup sweet potatoes peeled and cut into ¼-inch cubes
- 1 tablespoon water
- 6 slices center-cut bacon
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F and coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place the sweet potatoes and water in a microwave-safe bowl, cover loosely, and microwave for 4 to 5 minutes, or until tender.
- Drain any remaining water from the sweet potatoes and let them cool slightly.
- Cook the bacon in a large skillet over medium heat until crisp.
- Transfer the bacon to a paper towel-lined plate, let it cool slightly, and chop it into small pieces.
- Whisk the eggs, cottage cheese, milk, garlic powder, smoked paprika, salt, and black pepper in a large mixing bowl until well blended.
- Stir in the sweet potatoes, bacon, and cheddar cheese.
- Divide the egg mixture evenly among the prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes, then run a thin knife around the edges and remove them from the pan.
- Serve warm.
Notes
Tips and Tricks
Cut the sweet potatoes small – Keep the cubes close to ¼ inch so they soften quickly and distribute well through the egg bites. Drain the potatoes well – Any water left in the bowl can make the egg mixture watery. Let them rest before removing – Five minutes in the muffin pan gives the egg bites time to firm up, so they’re less likely to tear. Freeze separately – Freeze the egg bites individually before transferring them to a freezer container so you can remove only what you need.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Separating them with parchment paper helps prevent sticking. Microwave – Reheat refrigerated egg bites in short intervals until warmed through. Frozen egg bites can be thawed overnight first or reheated from frozen using additional time.Nutrition
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