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Sweet Potato Kale Egg Cups
47m$6.52

Sweet Potato Kale Egg Cups

Portable dairy-free egg cups baked with sweet potato, kale, red bell pepper, onion, and parsley. These egg-forward cups are easy to reheat for a vegetarian, gluten-free meal-prep breakfast.

  • breakfast
  • Dairy-Free
  • egg cups
  • eggs
  • Gluten-Free
  • meal-prep
  • plant-forward
  • Vegetarian
Bundle it with similar meals
12 min prep35 min cook6 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Kale, stems removed and chopped · 2 Cup

Kroger® Chopped Kale Bagged Salad

100%

In recipe$2.69
To buy$2.69
Details
Kroger · 5 oz$2.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Large eggs · 10 Each

Kroger® Grade A Large White Eggs

83%

In recipe$1.82
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 83%Product matchEstimated at KROGER

Sweet potato, peeled and finely diced · 1.5 Cup

Sweet Potato

44%

In recipe$0.66
To buy$1.49
Details
Fresh Potatoes · 1 lb$1.49 per packageBuy 1Package use: 44%Product matchEstimated at KROGER

Red bell pepper, diced · 0.5 Cup

Fresh Red Hothouse Bell Pepper

33%

In recipe$0.56
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

Fresh parsley, chopped · 0.25 Cup

Parsley

25%

In recipe$0.37
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

Yellow onion, finely diced · 1.94 Ounce

Kroger® Yellow Onion 3 lb Bag

4%

In recipe$0.14
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Olive oil · 1 Tablespoon

Kroger® Extra Virgin Olive Oil

3%

In recipe$0.21
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

Black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Garlic powder · 0.5 Teaspoon

Kroger® Garlic Powder Shaker

1%

In recipe$0.04
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Fine sea salt · 0.75 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

1%

In recipe$0.03
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$6.52

· only what you use

$1.09

per serving · 6 servings

You pay at checkout$27.69
24% used in this recipe$21.17 unused

All ingredients selected

Checkout$30.58
Recipe portion$6.55

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • large eggs-10 each
  • kale-2 cups
  • yellow onion-2 cups
  • sweet potato-1 1/2 cups
  • red bell pepper-1/2 cup
  • fresh parsley-1/4 cup
  • olive oil-1 tablespoon
  • fine sea salt-3/4 teaspoon
  • garlic powder-1/2 teaspoon
  • black pepper-1/4 teaspoon
1
Preheat and prep vegetables
Oven
Knife
Cutting Board
Measuring cups and spoons
12-cup muffin tin

Preheat the oven to 375°F and lightly coat the muffin tin with a thin film of the measured olive oil; finish dicing the sweet potato, pepper, and onion and chopping the kale and parsley.

Keep fingers tucked and the knife blade angled away from your hand while dicing and chopping.

1 1/2 cups sweet potato
1/2 cup red bell pepper
1/3 cup yellow onion
2 cups kale
1/4 cup parsley
1 tablespoon olive oil
2
Start sautéing vegetables
Large skillet

Heat the remaining olive oil in a large skillet over medium heat. Add the sweet potato and onion and cook for 5 minutes, stirring often, until the sweet potato begins to soften.

Use caution when adding vegetables to hot oil to avoid splatter burns.

1 1/2 cups sweet potato
1/3 cup yellow onion
1 tablespoon olive oil
3
Wilt kale and pepper
Large skillet

Cook the kale and pepper for 2–3 minutes, or longer until the kale wilts and sweet potato is fully tender when pierced. Finish cooking the vegetables before filling the egg cups.

2 cups kale
1/2 cup red bell pepper
4
Whisk egg mixture
Mixing Bowl
Whisk
Measuring cups and spoons

In a mixing bowl, whisk the whole eggs, salt, black pepper, and garlic powder until the eggs are fully blended and slightly foamy.

Wash hands and any surfaces that contact raw eggs before touching ready-to-eat foods.

10 Each egg
3/4 teaspoon salt
1/4 teaspoon Black Pepper
1/2 teaspoon garlic powder
5
Fill muffin cups
12-cup muffin tin

Divide the vegetables and parsley among muffin wells, then add egg mixture only to three-quarters full. Use a 12-cup tin with wells of at least 1/2-cup capacity. Refrigerate any extra mixture while the first batch bakes, then bake another batch after the tin cools, allowing additional time. Divide all finished cups evenly among the servings.

1/4 cup parsley
6
Bake egg cups
Oven
12-cup muffin tin

Bake for 18–20 minutes, or longer until the centers are set and reach 160°F (71°C). Check several cups, including a center cup, with an instant-read thermometer. Use oven mitts to handle the tin.

Cook the egg cups until the centers are fully set and no liquid egg remains.

Use oven mitts when handling the hot muffin tin.

7
Cool and store
Cooling rack
12-cup muffin tin
Airtight container

Let the egg cups cool in the pan for 5 minutes, then loosen the edges and transfer them to a rack. Refrigerate in an airtight container for up to 4 days.

Refrigerate leftovers within 2 hours of baking.

8
Reheat to serve
Microwave

Microwave refrigerated egg cups until their centers reach 165°F (74°C). Start with 30–45 seconds and continue in short bursts as needed; time varies with quantity and microwave power. Let stand and check eating temperature before serving.

Reheat refrigerated egg cups until steaming hot before serving.

9

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