Bacon Wrapped Frittata Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
INGREDIENTS:
  • 12 rashers bacon
  • 8 eggs
  • 2½ cups sweet potato, peeled and shredded (from 1 medium sized sweet potato)
  • 1 cup tomatoes, deseeded and chopped (from 2 medium sized tomatoes)
  • ¼ red onion, chopped finely
  • ¼ cup feta, crumbled
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • ⅛ teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 350°. Set up two skillets on the stove over medium heat. Place 1 tablespoon olive oil in one and once it heats up add in the sweet potato and red onion and cook until both are softened, stirring occasionally, for around 5-7 minutes. Meanwhile, cook the bacon in the second skillet but just until the fat starts to render, around 2-3 minutes and flipped halfway through.
  2. Set the sweet potato and onion aside to cool and place the bacon on paper towels to absorb the excess oil.
  3. Whisk the eggs until fully blended then add in the tomatoes, feta, thyme and sea salt. Lightly oil a muffin tin then place a piece of bacon in each opening, wrapped up against the edge. By now the sweet potato should be cooled, add it into the eggs and stir to combine. Evenly distribute the egg mixture into each of the muffin cups and bake for 30 minutes. Remove from the oven, leave for a couple minutes to cool. Once they are cool enough to touch, run a knife around the edge of the frittata muffins, scoop them out with a big spoon and serve or let them cool further on a cooling rack. Depending on the type of bacon it may be quite oily still, use a paper towel to dab away any excess. Store in the fridge in an airtight container for up to 2-3 days or so.
Recipe by Love from the Land at https://www.lovefromtheland.com/bacon-wrapped-frittata-muffins/