Welcome to Meal Prep Sunday Week One! The weather is perfection here in the Portland Metropolitan Area today, well, if you’re a rain lover like me – it’s the perfect day to meal prep! While others are wishing summer didn’t come to an end, I […]
My main objective: Think smarter, not harder. Everything I’ve been producing has the same goal of, “how can I make cooking healthy easier?” These bacon, egg, sweet potato nests fit all of my wants and desires! Furthermore, they can be frozen for meal prep. These bacon, egg, sweet potato nest will be on week one of my meal prep series along side my mini veggies frittatas. I tried to keep it simple, but still have some variety.
First things first, you’re going to start cooking 6 pieces of bacon in a pan on low heat, but we don’t want it fully cooked and crispy. You want it to be partially done so it’s still soft because you’re going to use it as the ‘walls’ of your nest.
While the bacon is cooking, peel your sweet potato and use a cheese grater or a food processor to shred it up. Place the shredded sweet potato on paper towels to press out some of the moisture.
I used a 1/4 cup sized measuring cup to scoop the sweet potato into the muffin tin. Then used my fingers to press it down tight to the bottom. Divide it evenly between 6 muffin tins. You could easily double this whole recipe and make a full muffin tin worth, 12, or do like I did and use the other 6 spots for another recipe: Mini Veggies Frittatas. I don’t like to get bored throughout the week!
Finally, crack an egg in each muffin cup and top with salt and pepper. Cook for 22-25 minutes and let cool a little before taking them out of the muffin tin.
To freeze them, wrap individually in foil and place in ziploc baggies! Microwave to reheat. I tried at 30 second intervals, rotating in between.