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Prep time
10 minutes
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Cook time
20 minutes
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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
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Ingredients
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1/2
onion (chopped)
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12
eggs
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1
medium sweet potato (grated)
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1 cup
shredded kale
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1 teaspoon
garlic powder
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1 pinch
salt
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1 pinch
pepper
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1/4 cup
cheddar cheese (optional)
Directions
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Preheat the oven to 375F
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Peel and grate the sweet potato and set it aside.
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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.
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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.
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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.
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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
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