Sweet Potato & Bacon Meat Muffins


I am the meat-muffin QUEEN. No, not meat loaf, meat MUFFINS. I mean, who really wants to eat a LOAF of meat. Literally a slab of ground meat LOAF? Ew. Dividing them up into muffins is much more appealing, much less mushy loafy, and far more tasty!

I make some version of meat muffins about every other week. They’re so easy, so tasty, freeze nicely, and gift nicely. Ever wonder what to bring a new mommy? BRING THESE, new mommies need PROTEIN and delicious things for all that 24/7 energy and nursing from that new little precious being.

Ok, onto the meat muffins…


oven to 375

what you need

3lb grass fed ground beef

1 small-medium yellow onion, chopped

1 large hannah yam or garnet yam or sweet potato, shredded

1/2lb bacon

3 eggs

3 t cumin

1 T salt

1 T oregano

2 t dried mustard powder


your half pound of bacon into small strips and fry in a pan until almost crispy


your onion in the bacon grease until translucent and slightly browned


all above ingredients well in a large bowl (including your cooked bacon and browned onion)


into the 24 muffin compartments


at 375 for 20-25 minutes until internal temperature reaches 160 on a meat thermometer. I usually always pull mine out at 20 minutes even if they’re not all the way cooked through.


with sautéed swiss chard, kale, a fresh salad, roasted veggies or some cauliflower mash!


the rest and love yourself next time you’re in a dinner jam and can pull a few of these out of the freezer and reheat in the oven at 350 till heated through!


Katie Mae



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1 Comment

  • Reply
    Ricki Lynn Miller
    April 21, 2016 at 4:47 pm

    Sounds yummy, can’t wait to try. When I win the Lottery will you be my personal chef? I think I could live longer and healthier with you as my personal food consultant. LOL

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