I know what you’re thinking…REAL ORIGINAL JULI…and you’re right. This recipe isn’t a original. Really almost any paleo blog you look at out there, you can find some kind of egg muffin/egg cupcake/egg round, but that’s because it’s simple. And that’s what people like. Simple sh*t. Most people don’t like to spend hours in the kitchen, they’d rather be flirting with men at Whole Foods. That’s just me actually. Whatever. I’ve never even talked to a man at Whole Foods. I have hopes of that occurring though. Someday…someday.
Guess what I got this weekend!?!? PaleOMG Black Tanks!!!! Yes I did! Check out the link to buy your own from Renegade Fitness {NO LONGER AVAILABLE}!! We will be getting something even cooler in soon! Just you wait!
Anywho, even though this recipe is a bit dumb, it’s still super special to me. You know why?!? Because it was the first video I made of myself cooking!! So exciting! I’m not really good with being on camera. But I tried. I talked about a lot of random sh*t…but that’s what I do in my blog posts so I guess it makes sense. If you think I look stupid in the video…you’re correct. Special thanks to Tom who helped me edit this video and spent hours putting up with me and to Laura (the roomie) for recording me on a Saturday afternoon. She’s pretty damn awesome. And btw, the cooking video is on my YouTube station which has all my wod videos I had to turn in when I did the AgainFaster Wod Series. Some embarrassing. Ignore those. My b.
On-The-Go Egg Bites
- Yield: 6 1x
Ingredients
- 1lb ground pork mild italian sausage
- 12 eggs, beaten (if preferred)
- 1–2 narrow sweet potatoes, sliced
- salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees.
- Add your ground pork to a large skillet over medium heat. Use a spatula to break it up into crumbly pieces
- While the pork is cooking, slice your sweet potatoes a little bit thicker than a chip would be…I’d say the thickness of 2 quarters stacked together. Real technical. Then beat your eggs (unless you are going to crack them directly into the egg cups).
- Once the meat is cooked through and there is no pink remaining, transfer that to a plate (a slotted spoon will be best because it will keep the leftover fat in it, but just pouring it works as well).
- Now add your sliced sweet potatoes to the pan with the leftover fat and turn the burner on high.
- Cook for about 5 minutes per side, depending how thick they are but you want them to be soft so they will cook through fully when they are in the oven.
- Now place a cooked sweet potato slice into your silicone muffin pan or greased muffin tin, top it with a little ground pork, then another slice of slice potato and top it all off with some beaten eggs or crack an egg into it, it will bind it all together!
- Cook for about 10-15 min or until nothing oozy is moving around in the tins when you check them.
- Let cool, top with hot sauce!!
Notes
I got about 13 cups made with these ingredients!
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More On-The-Go Food:
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I have been making these every week. I call them my breakfast cupcakes. I make a big batch and eat them throughout the week. I work nights so when I come home in the morning I eat two of them and then pass out. On the topic of cupcakes do you have a red velvet cupcake recipe paleo style?
I don’t jessica, maybe someday!
OK so can you use just egg whites for this recipe???
HAHAA I always cook in my uggies too. super comf. Lovin ur work all the way from Australia. Keep it up chika. U should head over here. Heaps of hot fit single surfer dudes.
Well my first batch of these are in the oven! Had a few minor mishaps. Forgot to take the paper off the bottom of the meat at first, that was fun. Discovered I only had five eggs then four because my toddler pulled the carton off the counter. Then I forgot to save the larger slices of sweet potatoe for the top, so there are little midget sized slices on top lol. Whew, through all that they are baking!! And I’ve been drooling over the recipe for weeks, can’t wait to try them. 🙂
Hi, just found your site and LOVVVVIINNNGGG it, by the way you totally sealed it on my loving ur outlook with the phrase “I keep trying to like tea but I don’t”…..literally lol’d! this is me, I have a “tea cupboard”, extremely well-stocked (cuz the stuff never gets used) and a single coffee container (which gets refilled every time I go grocery shopping!) can’t wait to try out some of your recipes!! 😉
I just made these and they rock! Great for my busy college life. Thanks for sharing 🙂
I’m making these as i watch your video! Thanks for the company! 😉 Can’t wait to taste these. I used mix of 85% lean beef and turkey and used chorizo seasoning to make the meat mixture! House smells … smoky! 🙂
I also tried making the spinach/egg cups and it was a big hit! Yum!
Thanks for motivation and your awesome spirit!!!!
Cheers from sunny San Diego!
How do you store these? I have tried freezing them and they always taste pretty gross afterwards. I guess it is just something that you need to eat that day…
In the fridge, but I’ll eat anything as leftovers no matter how it tastes
Made these today, used ground bison with smoked paprika instead. Turned out great!
On the go egg bites….it’s what’s for breakfast! yummy