I originally made this recipe on Easter and named the meal “Eggs in a Basket”. Since then, we have enjoyed this neat breakfast on multiple occasions and have shared it with out of town guests in the morning.
3 sweet potatoes
1 pound nitrate-free bacon
1 dozen eggs
Salt and pepper to taste
Preheat griddle to 350 degrees. Cook the bacon on griddle until crispy. Remove from heat and reserve half the bacon grease. Once the bacon is cool, chop into small pieces.
Peel the skin off the sweet potatoes. Shred the potatoes on a grater and add to warm griddle along with half the bacon grease. Fry the sweet potatoes for 10 minutes or until the potatoes are soft. Season with salt and pepper mixing well (for an extra kick- add hot sauce, cayenne pepper, or try smoked paprika). Remove from heat.
In a non-stick muffin tin, fill each cup 3/4 full with the cooked sweet potatoes. Using a mini tart press, mash the potatoes down and creating a divot or a “basket” in each muffin tin.
Sprinkle bacon bits in each basket. Crack one egg on top of the bacon in each basket. Bake in the oven for 15 minutes or until the whites of the eggs are no longer translucent. If you want a “runny” egg cook at a shorter time.
Remove from oven and cool for 5 minutes.