Make-Ahead Kale and Sweet Potato Egg Cups
Your answer to a quick, easy, nourishing breakfast, Make-Ahead Kale and Sweet Potato Egg Cups are packed with veggies and protein, all wrapped in one portable little package!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 bunch Lacinato (Dinosaur kale, stems removed and very thinly sliced (about 2 cups))
- 1 large sweet potato (grated (about 2 cups))
- ½ teaspoon salt (divided)
- 12 large eggs
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Heat the olive oil over medium heat in a large pan. Add the kale and cook for 5 minutes, stirring occasionally.
- 3
Add the sweet potatoes, sprinkle with ¼ teaspoon salt, and cook for 10 minutes, or until the sweet potatoes are softened, stirring occasionally. Set aside and allow to cool. They may stick a bit, so just do your best to scrape the bits from the bottom of the pan.
- 4
In a large bowl, whisk together the eggs and ¼ teaspoon salt. Add the cooked, cooled sweet potato and kale mixture, stirring until well combined.
- 5
Pour the egg mixture into a 12-cup muffin tin (I like to use silicone liners to avoid sticking), dividing the mixture evenly between the cups. The mixture should come to near the top of each cup.
- 6
Bake for 20-25 minutes, or until puffed and cooked through.
- 7
Remove from the oven and allow to cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days.
- 8
Alternatively, place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip-top bag or tightly sealed container for up to a month.