Kale-Sweet-Potato-Egg Cups

1. 1

   Preheat oven to 400u00b0F. Prepare a 12-count muffin tin with cooking spray and coat liberally.

2. 2

   In a small saucepan, add sweet potato cubes to boiling water and cook 8 minutes on high. Drain, add to a blender, and pulse several times. Add kale and pulse several times again. Set aside.

3. 3

   In a mixing bowl, add eggs, cream, onion salt, and black pepper. Whisk to mix well. Add potatoes and kale and combine with a spatula.

4. 4

   Ladle mixture evenly into muffin wells. Place into oven and bake 14 minutes or until lightly golden brown. Allow to cool several minutes and remove from muffin tin to a platter.

5. 5

   Enjoy for breakfast or brunch, with a side of hash browned potatoes, grits or a side of fresh fruit.

6. 6

   Note: When I make these to freeze, I triple this recipe.

* Per serving · 4 servings · Values may vary.

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