Keto Egg Muffins

Ingredients

Cooking spray or olive oil

1 1/2 cups

shredded sweet potato (from about 1 medium potato)

1 cup

shredded sharp cheddar cheese (about 4 ounces)

cooked strips sugar-free bacon, crumbled

large eggs

1/4 cup

half-and-half

1 teaspoon

kosher salt

1/4 teaspoon

freshly ground black pepper

Directions

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

Place the eggs, half-and-half, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.