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Paleo Egg Muffins with Maple Almond Sweet Potato Noodles and Bacon - A sweet and savory, portable breakfast or snack that is gluten free, protein packed, low carb and perfect for busy mornings! | Foodfaithfitness.com | @FoodFaithFit

Egg Muffins with Maple Sweet Potato Noodles, Bacon and Almond Butter

These sweet and savory egg muffins have maple syrup, sweet potato noodles and bacon! They're a paleo, gluten free and portable breakfast for busy mornings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Muffins
Author FoodFaithFitness


  • 1 Small sweet potato peeled and spiralized using the 3mm blade (about 150g potato or 2 packed once spiralized)
  • 2 Strips hickory-smoked bacon cooked and crumbled
  • 2 Tbsp Almond butter
  • 2 Tbsp Maple syrup
  • 4 Whole eggs
  • 2 Egg whites
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • pinch of salt
  • 2 Tbsp Almond finely chopped


  • Preheat your oven to 350 degrees and generously rub a muffin tin with oil. These can stick quite easily, so make sure you give it good rub.
  • Divide the sweet potatoes between 6 of the muffin cavities, using about 1/3 packed cup per cavity. Your cavities will be pretty full, which is what you want.
  • Divide the crumbled bacon evenly between each cavity, sprinkling on top of the potatoes and kind of pushing the potato noodles around so that the bacon pieces gets mixed in, and aren't just all sitting on top in a clump.
  • In a large, microwave-safe bowl, melt the almond butter in the microwave until smooth, about 30 secs - 1 minute. Add in 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 cracks between the 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 (a lot) and feel very set, about 30 minutes. Some of your muffins may go over the muffin tin, but just squish them back into the cavity once they come out of the oven.
  • Cool to room temperature in the pan, and then transfer to a wire rack to finish cooling completely.