Bacon and Sweet Potato Egg Bites
Bacon and Sweet Potato Egg Bites are an easy make-ahead breakfast with 16 grams of protein per serving, perfect for busy mornings and meal prep.
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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
Serving Size: 2 Egg Bites
Estimated 5 WW Points. (For exact points check the official WW app)
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
Calories: 194kcalCarbohydrates: 7gProtein: 16gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 260mgSodium: 424mgPotassium: 227mgFiber: 1gSugar: 3gVitamin A: 3675IUVitamin C: 1mgCalcium: 147mgIron: 1mg
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