Sweet Potato & Kale Eggy Muffin Cups

Sweet Potato & Kale Eggy Muffin Cups
Print Recipe
  • 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 simmering, 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 heat 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.
Your custom text © Copyright 2022. All rights reserved.