Egg Muffins

 

This recipe is adapted from The Kitchn and it turned out to be a really good choice for my son’s lunchbox! The recipe says these will “come right out” of the muffin cups if you grease them well, but my luck with baking eggs in tin cups has been abysmal, so I used paper liners and greased the liners, and that’s certainly what I recommend. 

1 ½ cups shredded sweet potato (from about 1 medium potato) 

1 cup (4 oz.) shredded sharp cheddar cheese 

6 strips bacon, cooked and crumbled 

10 large eggs 

2 Tbsp. lactose-free milk 

1 tsp. kosher salt (½ tsp. if using Morton brand) (I’d actually use a bit less) 

¼ tsp. freshly ground black pepper 

Arrange a rack in the middle of the oven and heat to 400 °F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil (see note above – I strongly recommend using paper liners and greasing them). 

Divide the shredded sweet potato, cheese, and bacon evenly between the muffin wells. 

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. 

Pour into the muffin liners, filling each ½ to ¾ full. Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes (it was 14 minutes for me, and my oven runs hot). Place the pan on a wire rack and let cool for 2 to 3 minutes (my muffins deflated at this point). Run a butter knife around each cup to the loosen the muffins before removing them from the pan if necessary; carefully peel paper liner. Serve warm or cool completely on a wire rack before refrigerating or freezing.