Paleo & Whole30 Mini Sweet Potato Onion Frittatas with Bacon Crust

I haven’t posted any new recipes in far too long!  I had knee surgery, at which point John took over all cooking.  Then he proposed 🙂 and we’ve been busy wedding planning!  With the new year upon us it is definitely the time people are looking to try new recipes, so time for me to get my act together and start posting again!  Here is something that you can make in advance and have on hand for a quick and healthy breakfast:  mini sweet potato onion frittatas with a bacon crust.  For anyone doing the Whole30 challenge, this recipe follows Whole30 guidelines.  If you are interested in learning more about the Whole30 check out http://whole9life.com/2013/08/the-whole30-program/ and http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/

Mini Frittatas

Ingredients:

12 oz uncured, nitrate free, no sugar added bacon

15 large eggs (I used cage free)

4 tbl. full fat coconut milk

1 sweet onion, diced

2 sweet potatoes, diced

2 cloves garlic, minced

Kosher salt or sea salt

Pepper

Olive oil

Method:

Preheat oven to 400°F.  Toss your diced sweet potatoes with olive oil, salt, and pepper.  Spread the sweet potatoes evenly on a baking sheet.  Spread your bacon on a single layer on another baking sheet.  Cook bacon and sweet potatoes at 400°F until potatoes are fork tender and bacon is crisp, probably 20-25 minutes, remove from oven.  Turn oven down to 375°F.  Heat 2 tbl. olive oil over medium heat in a large skillet.  When oil is hot add onion and sauté  for 7 minutes.  Add garlic and sauté for an additional minute.  Remove onion and garlic from heat.  Whisk together eggs, coconut milk, 1 tsp. salt, and 1/2 tsp. pepper.  When bacon is cool enough to handle cut each piece into quarters.  Place 2-3 pieces of bacon in the bottom of each well of two 12-well silicone muffin pans (place each muffin pan on a baking sheet).  Top the bacon with the onion/garlic mixture, distribute the onion evenly across all 24 muffin wells.  Top the onion mixture with your sweet potato.  Now add ~4 tablespoons of your egg mixture to each well, this should come almost to the top of the well.  Bake the frittatas at 375°F for 16-18 minutes, until the mixture puffs a little and is set in the center.

Slide the frittatas out of the silicone mold and serve immediately or move to cooling racks to cool and then store in the refrigerator.

Tags: paleo sweet potato frittata, whole30 sweet potato frittata