Sweet Potato Egg Cups with Feta and Kale
These flavorful egg cups are wrapped in a crispy sweet potato crust, making them the perfect balanced breakfast bite!
Sweet Potato Crust
- 1 medium sweet potato peeled
- ¼ cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 8 oz frozen kale thawed according to package instructions
- 7 large eggs divided
- 4 oz feta cheese crumbled
- 1 tsp red pepper flakes
Preheat oven to 400° F. Coat muffin tins with cooking spray of choice.
Shred the sweet potato with either a grater or food processor, then place in a kitchen towel or piece of cheesecloth and wring out as much water as possible.
Mix the shredded sweet potato with flour, salt, pepper, paprika, and garlic. Scoop about 1/4 cup of the sweet potato mixture into each cup of the muffin tin. Use a spoon to gently push some of the filling up the side of each cup and create a little sweet potato nest.
Bake until the crusts are golden brown (about 10 minutes). Whisk one of the eggs and brush it all over the crusts. Bake for 5 additional minutes.
Mix the thawed frozen kale, 6 eggs, feta cheese, and red pepper flakes to create the filling. Scoop about ¼ cup into each muffin cup. Bake for 20 minutes or until eggs are set.
Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- These egg cups can be made in bulk and warmed up as leftovers. These egg muffins will stay tasty for up to 4 days in the fridge.
Calories: 207kcal | Carbohydrates: 17g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 234mg | Sodium: 722mg | Potassium: 429mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9641IU | Vitamin C: 47mg | Calcium: 198mg | Iron: 2mg