Sweet potatoes, smoky bacon, and a hint of maple syrup come together in these portable, protein-packed egg muffins that make busy mornings satisfying and stress-free.
Breakfast has a way of setting the tone for the entire day. Some mornings call for something basic (perhaps a muffin, some buttered toast, or a simple bowl of cereal), but every so often, you want that convenience to come with a little bit of joy. That’s where these egg muffins come in. They fuel you with wholesome ingredients AND a flavor combo that actually makes you look forward to breakfast.
This recipe blends flavors that might seem unexpected at first glance—maple syrup, almond butter, cinnamon, bacon—but they balance each other in the most satisfying way. The sweet potato noodles create a tender, slightly sweet base that holds everything together, while smoky bacon cuts through with a savory punch. The almond butter and maple add richness and depth, transforming these muffins from ordinary egg bites into something layered and memorable, while the finely chopped almonds on top bring a toasty finishing crunch.
What I love most is their versatility. They’re Paleo-friendly, gluten-free, high in protein, and easy to pack up for mornings on the go. Or pack them up for a lunch you’ll look forward to. Make a batch for weekday breakfasts or set them out at a weekend brunch, and watch them disappear in no time.
Why use sweet potato noodles?
Using spiralized sweet potatoes instead of cubes or shreds changes everything. The noodle-like strands help trap the egg mixture, giving each muffin a light but structured bite. Plus, they roast up slightly caramelized around the edges while staying tender inside. If you don’t own a spiralizer, some grocery stores stock pre-spiralized sweet potato noodles in the produce section, making this step even easier.
How do I store leftovers?
These egg muffins store beautifully, which makes them a meal-prep dream. Once cooled, keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag—they’ll keep for about 2 months. To reheat, pop them in the microwave for 30–60 seconds or warm them in the oven at 325°F until heated through.
Serving suggestions
These muffins are perfectly portable, but they also shine as part of a sit-down meal. Pair them with a fresh Fruit Salad, a Frozen Fruit Smoothie, or a side of sautéed greens like Sautéed Spinach or Sautéed Kale for balance. For a heartier spread, serve them alongside Hash Browns or The Best Quinoa Salad You Will Ever Try.
If you love this recipe, you may also enjoy Curried Butternut Squash Salad, Twice-Baked Mexican Sweet Potatoes, or a batch of Savory Oatmeal for more easy-but-special recipes to brighten up your routine.
Ingredients
- Cooking oil for coating the muffin tin
- 1 small sweet potato peeled and spiralized using the 3mm blade (about 150 grams sweet potato, or 2 packed cups once spiralized)
- 2 strips hickory-smoked bacon cooked and crumbled
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 4 whole eggs
- 2 egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons almonds finely chopped
Instructions
- Preheat your oven to 350°F and generously grease 6 cavities of a muffin tin with oil. These can stick quite easily, so make sure you give them good coating.
- Divide the spiralized sweet potato between the 6 prepared muffin cavities, using about ⅓ packed cup per cavity. They will be pretty full, which is what you want.
- Divide the crumbled bacon evenly between each cavity, sprinkling on top of the potatoes and pushing the potato noodles around so that the bacon pieces get mixed in and aren't clumped on top.
- In a large microwave-safe bowl, melt the almond butter in the microwave until smooth, about 30-60 seconds. Add the maple syrup, eggs, egg whites, vanilla, cinnamon, and a pinch of salt. Whisk until well combined. You may have some small clumps of cinnamon, which is totally fine.
- Divide the the egg mixture between the cavities, wiggling the pan around as you fill with the egg mixture so that the eggs fill all the spaces between the sweet potato.
- Sprinkle the chopped almonds on top of the muffins and gently press down on each muffin with a spoon so that the potatoes and almonds sink into the egg mixture.
- Bake until the muffins rise (they will rise a lot) and feel very set, about 30 minutes.
- Cool to room temperature in the pan, and then transfer to a wire rack to finish cooling completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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