Many people struggle finding quick breakfast recipes that are well-balanced and whole food-based. In today’s fast-paced culture, readily available breakfast foods tend to be either high in fat or sugar (or both) and often also lacking in colorful nutrient-dense plant foods. You have fruit or an omelet with vegetables. This recipe provides a healthy, well-balanced meal option that may help vary that up a little bit.
1 sweet potato small
1/2 tsp. olive oil
2 egg whites
2 slices turkey bacon chopped
1/2 red bell pepper chopped
1/4 yellow onion chopped seasonings salt, pepper, garlic
Preheat oven to 350F.
Use a grater to shred sweet potato.
Combine shredded sweet potato, olive oil, & seasonings.
Spoon into sprayed muffin tin filling 6 muffin tins & bake for 30 mins.
Combine eggs, turkey bacon, peppers, onion, & season.
Pour egg mixture into baked sweet potato and continue to bake for 15-20 mins until eggs are cooked.
Macros (per muffin):