PlumTally

Recipe combo

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.

Loading recipe combo details...

Ingredients and instructions

Servings
6
Total time
37 min
Prep
12 min
Cook
25 min

Ingredients

  • 10 Each Large eggs - 10 (count)
  • 1.5 Cup Sweet potato, peeled and finely diced - 1 1/2 cups (225 g), Metric equivalent given as 225 g.
  • 2 Cup Kale, stems removed and chopped - 2 cups (70 g), Metric equivalent given as 70 g.
  • 0.5 Cup Red bell pepper, diced - 1/2 cup (75 g), Metric equivalent given as 75 g.
  • 0.33 Cup Yellow onion, finely diced - 1/3 cup (55 g), Metric equivalent given as 55 g.
  • 0.25 Cup Fresh parsley, chopped - 1/4 cup (15 g), Metric equivalent given as 15 g.
  • 1 Tablespoon Olive oil - 1 tablespoon (15 ml), Metric equivalent given as 15 ml.
  • 0.75 Teaspoon Fine sea salt - 3/4 teaspoon (4 g), Metric equivalent given as 4 g.
  • 0.25 Teaspoon Black pepper - 1/4 teaspoon (1 g), Metric equivalent given as 1 g.
  • 0.5 Teaspoon Garlic powder - 1/2 teaspoon (2 g), Metric equivalent given as 2 g.

Instructions

  1. Preheat and prep vegetables

    1. *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*.

  2. Start sautéing vegetables

    2. 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.

  3. Wilt kale and pepper

    3. 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.

  4. Whisk egg mixture

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

  5. Fill muffin cups

    5. 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*.

  6. Bake egg cups

    6. Bake for *18 to 20 minutes*, until the egg cups are *puffed, set in the centers,* and lightly golden around the edges.

  7. Cool and store

    7. 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*.

  8. Reheat to serve

    8. To reheat, warm egg cups in the microwave for *30 to 45 seconds* until hot, then let stand briefly before eating.