37m$6.33Sweet 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.
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Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Yellow onion, finely diced
1.94 Ounce
Kroger® Yellow Onion 3 lb Bag
4%
Garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Kale, stems removed and chopped
2 Cup
Kroger® Chopped Kale Bagged Salad
100%
Large eggs
10 Each
Kroger® Grade A Large White Eggs
83%
Red bell pepper, diced
0.5 Cup
Fresh Red Hothouse Bell Pepper
33%
Fresh parsley, chopped
0.25 Cup
Parsley
25%
Sweet potato, peeled and finely diced
1.5 Cup
Sweet Potato
44%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- large eggs-10 each
- kale-2 cups
- yellow onion-1.94 cups
- sweet potato-1.5 cups
- red bell pepper-0.5 cups
- fresh parsley-0.25 cups
- olive oil-1 tbsp
- fine sea salt-0.75 tsp
- garlic powder-0.5 tsp
- black pepper-0.25 tsp
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.
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.
Add the kale and red bell pepper and cook for 2 to 3 minutes, until the kale is wilted and the vegetables look brightly colored.
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.
Divide the cooked vegetables and fresh parsley evenly among the 12 muffin cups, then pour the egg mixture over the vegetables, filling each cup about three-quarters full.
Bake for 18 to 20 minutes, until the egg cups are puffed, set in the centers, and lightly golden around the edges.
Cook the egg cups until the centers are fully set and no liquid egg remains.
Use oven mitts when handling the hot muffin tin.
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.
To reheat, warm egg cups in the microwave for 30 to 45 seconds until hot, then let stand briefly before eating.
Reheat refrigerated egg cups until steaming hot before serving.
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