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About This Recipe
These Sweet Potato & Bacon Egg Bites are a simple, make-ahead breakfast that checks all the boxes: flavorful, filling, and easy to prep ahead for busy mornings.
The roasted sweet potatoes add natural sweetness and heartiness, while crispy bacon brings that savory, salty flavor that makes these egg cups feel extra yummy! They bake up fluffy and tender, reheat beautifully, and are easy to customize with whatever veggies or cheese you have on hand.
Whether you’re looking for a grab-and-go breakfast, need a protein-packed snack between meals, or want something easy for the brunch table, these egg bites are a dependable option you’ll come back to again and again.
For more easy breakfast ideas, try my Cheesy Potato Chive Egg Bites, Sun Dried Tomato Egg Bites, Bacon and Cheese Egg Bites, Cottage Cheese Egg Casserole, or Bacon and Cheese Hash Brown Nests.
Why You’ll Love These Bacon Sweet Potato Egg Cups
- Perfect for meal prep: A great recipe to batch prep and enjoy all week long.
- Sweet & savory balance: Roasted sweet potatoes and crispy bacon are a classic combo that never disappoints.
- High-protein & filling: These egg bites keep you satisfied without feeling heavy.
- Reheat great: They store and reheat well the next day, making them great for busy schedules.
- Totally customizable: Swap the bacon, add veggies, or change up the cheese to fit your taste (and macros).
- Sweet potatoes: Washed, dried, peeled, and cut into 1/4″ cubes.
- Olive oil: Or your favorite cooking oil.
- Eggs: You’ll need five large eggs.
- Cottage cheese: I love Good Culture low-fat cottage cheese, but any brand or fat level works (full-fat, low-fat, lactose-free, etc.).
- Seasonings: Salt, onion powder, and garlic powder.
- Colby Jack cheese: Freshly grated melts best! Pre-shredded can be used in a pinch.
- Bacon: Use fully cooked chopped bacon. I used Hormel Black Label Real, or check out this post for how to cook the best crispy, thick-cut bacon.
- Green onions: Totally optional, but yummy in my opinion!
- Add veggies: Throw in some bell peppers, spinach, mushrooms, or broccoli (just sauté or roast first).
- Sub the bacon: Use turkey bacon, diced ham, or cooked breakfast sausage. Or skip the bacon to make meatless.
- Swap the cheese: Use any cheese you love! Sharp cheddar cheese, Monterey Jack cheese, or mozzarella would also be delicious!
- Lower-carb: Reduce the potato amount and add extra veggies in its place.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Add potatoes, olive oil, and salt to a baking sheet. Toss to evenly coat, then spread out evenly.
2. Roast for 15-20 minutes.
3. Meanwhile, add the eggs, cottage cheese, onion powder, and garlic powder to a small blender or food processor. Add a tiny pinch of salt.
4. Blend until smooth.
5. Grease a 12-cavity brownie pan or muffin pan. Once the potatoes are done roasting, reduce the oven temperature to 350 degrees F. Evenly distribute the roasted potatoes into each of the 12 cavities.
6. Then evenly sprinkle with the shredded cheese, crumbled bacon, and chopped green onions.
7. Pour egg mixture over top. Give each a gentle stir to distribute ingredients.
8. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes, then remove from the pan. Serve with ketchup if desired and enjoy!
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Let cool completely, then freeze individually on a tray, then wrap with plastic wrap and transfer to a freezer-safe bag for up to 3 months.
- Reheat: Warm in the microwave for 20–30 seconds from the fridge, or 60–90 seconds from frozen. You can also reheat in the air fryer at 300°F for a few minutes.
Helpful Tips
✨Brownie pan: Use a brownie pan for perfectly even, square egg bites that pop out easily.
🥚Blend the eggs well: Blending the eggs allows air to be whipped into the eggs, which helps give these bites their signature creamy, fluffy texture.
🥓Bacon: Make sure to cook bacon before adding it to your mixture and draining any bacon grease (you can also blot with paper towels) to avoid making the egg bites greasy (or just buy the pre-cooked kind to save time).
🤍Don’t overfill muffin tin: Aim to distribute potatoes and cheese as evenly as possible so every bite is consistent, and don’t overfill the tin so it doesn’t overflow in the oven.
🧊Let them cool before removing: These egg bites firm up as they cool, which helps them release from the pan more easily.
Can I make these egg bites without cottage cheese?
Cottage cheese adds creaminess and protein, but you can swap in ricotta or even Greek yogurt for a different texture.
Why did my sweet potato and bacon egg bites deflate?
It’s normal for them to settle as they cool. Blending incorporates air, which rises while baking and naturally deflates once out of the oven.
Can I use frozen sweet potatoes?
Yes. Frozen sweet potatoes or sweet potato hash both work. No need to thaw; just roast a few minutes longer.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sweet Potato and Bacon Egg Bites
Ingredients
- 1 lb. sweet potatoes peeled & diced into 1/4″ pieces
- 1 tsp. olive oil (50g)
- 1/2 tsp. salt
- 5 large eggs
- 1 cup cottage cheese (224g)
- 1/2 tsp. each onion powder & garlic powder
- 1 cup shredded colby jack cheese (112g)
- 1/4 cup fully cooked chopped bacon (28g) I used hormel black label real
- 2-3 Tbsp. chopped green onions optional
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Instructions
- Preheat the oven to 400 degrees F.
- Add potatoes, olive oil and salt to a baking sheet. Toss to evenly coat then spread out even. Roast for 15-20 minutes.
- Meanwhile, add the eggs, cottage cheese, onion powder, and garlic powder to a small blender or food processor. Add a tiny pinch of salt. Blend until smooth.
- Grease a 12-cavity brownie pan or muffin pan.
- Once the potatoes are done roasting, reduce the oven temperature to 350 degrees F.
- Evenly distribute the roasted potatoes into each of the 12 cavities. Then evenly sprinkle with the shredded cheese, crumbled bacon and chopped green onions.
- Pour egg mixture over top. Give each a gentle stir to distribute ingredients. Bake for 20 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes then remove from the pan. Serve with ketchup if desired and enjoy!
Notes
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Let cool completely, then freeze individually on a tray, then wrap with plastic wrap and transfer to a freezer-safe bag for up to 3 months.
- Reheat: Warm in the microwave for 20–30 seconds from the fridge, or 60–90 seconds from frozen. You can also reheat in the air fryer at 300°F for a few minutes.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
