Gluten-free, Dairy-free, Paleo, Whole30

Sweet Potato, Bacon, and Broccoli Egg Muffins

My secret weapon to making great-tasting egg muffins: salsa. It adds great flavor that complements sweet potato, bacon, and broccoli. Make the muffins ahead of time and store in the fridge to have a grab-and-go option for busy weekdays.

Makes 12

• 1 tablespoon Ghee or clarified butter, if needed for the pan
• 9 large eggs
• 2 tablespoons full-fat coconut milk
• 2 tablespoons salsa of choice
• 2 tablespoons nutritional yeast
• Salt and black pepper
• 6 slices thick-cut bacon, chopped
• 1½ cups shredded sweet potato
• 1 cup finely chopped broccoli florets

Preheat the oven to 400°F. Lay out a 12-cup silicone muffin pan (or a regular muffin pan greased with ghee).

In a bowl, whisk together the eggs, coconut milk, salsa, and nutritional yeast. Season with a pinch of salt and pepper. Set aside.

Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp. With a slotted spoon, transfer the bacon to a paper towel. To the same skillet, add the sweet potato and broccoli and cook, stirring, until softened, about 5 minutes.

In the muffin tray, layer the cups with the sweet potato, broccoli mixture, and bacon. Pour the egg mixture equally into each cup, then stir to make sure the ingredients are distributed evenly.

Bake for 15 to 20 minutes, until set. Cool slightly before serving, or store covered in the refrigerator for up to 3 days.