Over the weekend I had my little cousin Sasha at the house and after I got back from the gym, I had to scramble (no pun intended) to get some brunch on the table for the guys. I needed something easy, healthy and quick. I had eggs, Canadian bacon, green peppers, and some sweet potatoes. So I made these bacon-egg cups and some sweet potato hash browns on the side. Knowing how difficult it is to get kids to eat vegetables, I was expecting a measure of resistance from Sasha regarding the sweet potato. To my total shock, he ate all the potatoes first and scooped little bits onto his fork with his fingers!! Then again, resistance was probably futile against the cinnamonny, coconutty, sweet goodness. I cooked my sweet potatoes in organic coconut oil which really gave them extra flavor without sacrificing any of the healthy properties.


I would put together the egg cups first, so that while they are baking for about 20-30 minutes, you can work on the potatoes.

BACON-EGG CUPS – serves 4

4 Canadian bacon slices

3 eggs, beaten with salt and pepper to taste

Half a fresh green pepper, finely chopped (you can use other vegetables of your choice, such as onions, mushrooms, etc.)

Spray the inside of a non-stick muffin pan with some cooking oil. Put one slice of Canadian bacon into each muffin cup and push down slightly to form a little crater. Now into each cup add about a tablespoon of the chopped pepper. Finally pour some of the egg mixture into each cup until pretty full. Bake at 365 for about 20-30 minutes or until the eggs are cooked to the desired level of doneness.


While the eggs are baking…


2 medium sweet potatoes

2 tablespoons of coconut oil for frying

1 tablespoon of brown sugar

1 teaspoon ground cinnamon

dash of salt



Peel and thickly grate the potatoes. Heat the coconut oil in a stainless steel pan on medium-high. Place the grated potatoes inside a large sheet of paper towel and squeeze to get the moisture out. Toss with the sugar, cinnamon and the salt, and add to the hot oil.

Sweet potatoes are very different from regular potatoes in that they contain less starch and more liquid, so they tend to not get crispy the way regular potatoes do. The more liquid you can squeeze out of them, the better. However, if your potatoes don’t get crispy, they will still brown and get caramelized, which will make them that much more mouth-watering. Fry the potatoes on one side until they  start to brown, then flip a couple of times so that they brown on all sides. They will cook relatively quickly , 5-7 minutes. By now your Bacon-Egg cups should be done too.

Voilà! Brunch is ready! Have a mimosa on the side 🙂






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