These are great make-ahead options for breakfast or a quick snack during the busy day!
Ingredients (9 egg cups) ~
1 small - medium sweet potato, shredded
1/2 bunch kale, de-stemmed and chopped
1 tsp sea salt
1/8 - 1/4 tsp black pepper
2 Tbsp cooking fat (bacon grease, coconut oil, ghee, etc)
Pre-heat oven to 400. Line muffin pan with 9 paper liners (I like to use this brand), or you can grease the sides of the baking pan with coconut oil, avocado oil, butter, etc.
Heat cooking fat in a sauté pan over medium heat.
Add shredded sweet potato and cook for about 5 minutes, until softened a bit and a little brown.*
Set cooked sweet potato aside and let cool.
Add kale to sauté pan and cook for about 3 minutes, until softened. Set cooked kale aside and let cool.
In a mixing bowl, or large measuring cup, mix 9 eggs together with salt and pepper.
Spoon a portion of the sweet potatoes on the bottom of each muffin tin, dividing evenly among the 9 muffin cups. Top sweet potatoes with a portion of kale.
Pour egg mixture over vegetables, dividing evenly among the 9 cups.
Place in oven and cook for 15 - 18 minutes, until set and turning a little brown on top.
Let cool in muffin pan for a couple minutes and then let cool on a cooling rack.
Enjoy warm or refrigerate and enjoy over the next couple of days.
A serving size is 1 - 2 (or even 3) cups depending on individual.
* Another option for this recipe that can help make the sweet potatoes more crispy, would be to:
- Pre-heat oven to 350 degrees
- Line the bottom and sides of the muffin tins with sweet potatoes
- Place them, unfilled, in the 350 degree oven for 10 - 15 minutes
- Then add the kale and eggs, and cook for another 20 - 25 minutes until set
- I sometimes add mushrooms, bell peppers, and onions to the kale sauté, and/or I will add cooked bacon or sausage to the cups too.
- Fresh herbs would also be a nice addition.
- If I am not using the sweet potatoes, I will skip the sauté step, and just add fresh, chopped veggies to the bottom of the muffin cups, fill with eggs and cook for 25 - 30 minutes at 350.
- The options are limitless!