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Things we love: eggs for breakfast. Things we don’t love: standing by the stove making over-easy eggs for everyone in the family. Enter these sweet potato, bacon and broccoli egg muffins, from Kirsten Buck’s new cookbook, Buck Naked Kitchen. They’re quick, filling and healthy to boot (they’re gluten- and dairy-free!).
“My secret weapon to making great-tasting egg muffins: salsa,” Buck writes. “It adds great flavor that complements sweet potato, bacon and broccoli. Make the muffins ahead of time and store them in the fridge to have a grab-and-go option for busy weekdays.”
Want to shake things up? Swap the veggies for whatever you have. Just don’t skip the bacon.
Excerpted from Buck Naked Kitchen © 2020 by Kirsten Buck. Photography © 2020 by Kirsten Buck. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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