Sweet Potato Hash Egg Cups

Ingredients

1 teaspoon coconut oil

½ medium sweet potato, grated (¾ to 1 cup)

1 teaspoon extra-virgin olive oil

½ teaspoon salt

4 slices bacon

6 large eggs

1 teaspoon everything bagel seasoning

Directions

Preheat the oven to 425°F. Line a muffin tin with silicone muffin cups and lightly grease the cups with the coconut oil.

Stir together the sweet potato, olive oil, and salt in a medium bowl. Divide the mixture evenly among the prepared muffin cups and press it up the sides to form a cup. Bake for 16 to 18 minutes, until the sweet potato is soft.

While the cups are baking, heat a skillet over medium heat. Put the bacon in the pan and cook until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool.

Transfer the bacon to a blender or food processor and pulse to create bacon "bits."

Beat the eggs in a medium bowl. Add the bacon bits and bagel seasoning and stir to combine.

Pour the egg mixture into the sweet potato cups, filling about two-thirds up. Reduce the oven temperature to 375°F. Bake the egg cups for 16 to 18 minutes, until they are cooked through and the eggs are no longer runny.

Let the egg cups cool and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave to serve.