1 tbsp coconut oil or olive oil
4 rashers short cut rindless bacon
A couple of handfuls of baby spinach and/or favourite chopped veggies
1 cup mashed sweet potato
Salt and pepper to taste
•Preheat oven to 170 degrees
•Roughly chop baby spinach. Finely chop onion and cut bacon into small strips.
•Add oil to frying pan and heat. Add bacon, fry for a couple of minutes and then add onion. Fry for a few more minutes until onion is transparent.
•Add everything but bacon to eggs, whisk again.
•Cut squares of baking paper & place a square of baking paper (or cupcake wrappers) in each muffin space and then spoon in the egg mixture.
•Add bacon to each muffin, then give a little push down with a fork, so it becomes slightly submerged in the egg.
•Bake for 15-20 minutes or until golden on top.
•Remove from trays and cool on rack, either leave in the baking paper or remove.