Sweet Potato & Kale Eggy Muffin Cups

Sweet Potato & Kale Eggy Muffin Cups
Print Recipe
WP_Post Object
    [ID] => 6942
    [post_author] => 2
    [post_date] => 2015-01-25 16:52:12
    [post_date_gmt] => 2015-01-25 22:52:12
    [post_content] => 
    [post_title] => Sweet Potato & Kale Eggy Muffin Cups
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => sweet-potato-kale-eggy-muffin-cups
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-12 17:28:34
    [post_modified_gmt] => 2016-02-12 23:28:34
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=6942
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 8
    [filter] => raw
  • 1 sweet potato washed and cut into 1 inch slices
  • 2 tablespoons coconut oil
  • 1 shallot minced
  • 2 garlic cloves minced
  • teaspoons salt
  • 2 teaspoon teaspoons dried mixed herbs I used 1 basil+1 thyme
  • 2 cups organic kale de-stemmed and chopped into 1-inch pieces
  • ¾ teaspoon sweet smoked paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon fresh rosemary minced
  • 2 tablespoons nutritional yeast This can be found at Whole Foods and most health food stores
  • 12 eggs organic free-range eggs, whisked
  1. Place sweet potato slices in a food processor and pulse until it is the texture of rice
  2. Heat a large sauté pan to medium heat and add coconut oil. When oil is shimmering, add shallots and garlic
  3. Sauté for 1-2 minutes until aromatics are translucent. Add sweet potato, salt and mixed herbs.
  4. Sauté for 5 minutes, until sweet potato has softened and caramelized a bit around the edges
  5. Add kale and turn to medium-low. Cover pan with a lid for 2 minutes and allow kale to soften.
  6. Preheat oven to 375 and grease a 12-cupcake tin OR line with cup liners (I recommend the latter)
  7. Remove mixture from heat and allow to cool to room temperature.
  8. While this is cooling, combine remaining ingredients in a large mixing bowl.
  9. Add cooled sweet potato mixture and whisk to combine all ingredients.
  10. Divide mixture evenly into cupcake tins and bake for 26-30 minutes or until the edges have started to pull away and a toothpick comes out clean, but the top is still moist and springy. *You may notice that some egg has spilled out around the edges. This is ok—just trim it off and eat as a snack!
  11. Allow to cool completely before removing.
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Lucy Antrim

    These look like a great breakfast for a new mom who has her hands busy all morning! What do you mean by “1 inch sweet potato”? Would you cut a 1 inch round out of a sweet potato?

    • Lauraleabalanced

      Hi Lucy! Apologies for the confusion. I just changed the recipe to reflect what I intended. You’ll just want to cut the sweet potato into 1 inch slices or rounds. Let me know how it goes!

      • Lucy Antrim

        These were so tasty!! Feels like an indulgence to eat them! I love how fluffy they are — do you think this recipe would hold up well as a frittata or a quiche, or is it better to keep in muffin size?

        • Lauraleabalanced

          Hey Lucy! So glad you enjoyed them! I think they would definitely work as a frittata or a quiche, you’ll just want to watch your baking time–you might want to lower the temperature and bake longer so they don’t get soggy in the middle!

  • Johanna Anchundia Leon

    And absolute hit at dinner party! Easy recipe to follow 🙂

    • Lauraleabalanced

      Yes!!! So glad you tried and enjoyed them! xx

  • Caitlin Cottrell

    Just made these and very excited to try! How long do you think these will keep in the fridge? Any chance they’ll freeze?

    • Hey love!! They should keep about 5 days in the fridge but yes you can definitely freeze them for at least a month tightly sealed!!! I hope you enjoyed them! Xx