Kale & Sweet Potato Egg Cups – a delicious recipe with onion, eggs, sweet potato, shredded kale, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Preheat the oven to 375F", "Peel and grate the sweet potato and set it aside.", "Chop 1/2 an onion. In a shallow pan add some EVOO and the garlic powder - warm over a medium heat. Once the pan is hot add the onion and fry until softened (about 3-5 minutes). Next add the sweet potato to the pan and fry for a few more minutes.", "Finally add the kale and allow it to wilt. Lightly season the veggies with salt & pepper. If you're using cheese add it now and mix it all up.", "Prepare a muffin tin with 12 baking paper liners. Add the veggie mixture to the bottom of the liners and press down so the base is nice and compact. The liners should be about half-way full. Next crack 1 whole egg over each veggie mixture. Add a dusting of salt & pepper to the top of each egg cup.", "Pop in the oven until the whites and yolks are no longer runny - should take about 20 minutes. They may puff up a bit and get some bubbles, this is not a problem.
2
Allow to cool & enjoy! Store leftovers in the fridge for 3 days"]
497
kcal
Calories
32
g
Fat
12
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 onion (chopped), 12 eggs, 1 medium sweet potato (grated), 1 cup shredded kale, and more.
Yes, Kale & Sweet Potato Egg Cups falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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