Make Ahead

Kale & Sweet Potato Egg Cups

October  8, 2018
1 Ratings
Photo by Fam to Table
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 12
Author Notes

We freaking love egg cups! One of the best things about them is that they’re easy to batch cook so you can have a delicious worry-free breakfast no matter how hectic the morning gets. —Fam to Table

What You'll Need
  • 1/2 onion (chopped)
  • 12 eggs
  • 1 medium sweet potato (grated)
  • 1 cup shredded kale
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup cheddar cheese (optional)
  1. Preheat the oven to 375F
  2. Peel and grate the sweet potato and set it aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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. Allow to cool & enjoy! Store leftovers in the fridge for 3 days

See what other Food52ers are saying.

1 Review

littlelemon January 21, 2019
Good and easy! They look pretty with the eggs cracked directly in, but it left the egg sitting on top of the hash. I think I'd whisk the eggs next time so it integrates a little better.