Things we love: eggs for breakfast. Things we don’t love: standing by the stove making over-easy eggs for everyone in the family. Enter these sweet potato, bacon and broccoli egg muffins, from Kirsten Buck’s new cookbook, Buck Naked Kitchen. They’re quick, filling and healthy to boot (they’re gluten- and dairy-free!).
“My secret weapon to making great-tasting egg muffins: salsa,” Buck writes. “It adds great flavor that complements sweet potato, bacon and broccoli. Make the muffins ahead of time and store them in the fridge to have a grab-and-go option for busy weekdays.”
Want to shake things up? Swap the veggies for whatever you have. Just don’t skip the bacon.
Excerpted from Buck Naked Kitchen © 2020 by Kirsten Buck. Photography © 2020 by Kirsten Buck. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
1 tablespoon ghee or clarified butter, as needed for the pan
9 large eggs
2 tablespoons full-fat coconut milk
2 tablespoons store-bought salsa of choice
2 tablespoons nutritional yeast
Kosher salt and freshly ground 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. Lightly grease a 12-cup muffin tin with ghee or clarified butter.
In a medium 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. Using 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.
Layer some of the sweet potato-broccoli mixture and bacon into each muffin cup. Pour the egg mixture equally into each cup, then stir to make sure the ingredients are distributed evenly.
Transfer to the oven and bake until the eggs are set, 15 to 20 minutes. Cool slightly before serving, or store covered in the refrigerator for up to 3 days.
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