Sweet Potato & Kale Egg Muffins
Need a healthy, portable breakfast? Skip the plain hard-boiled eggs and try these make-ahead, freezer-friendly egg muffins instead!
These tasty egg cups are packed with energy-boosting protein to start your day. They’re stuffed with sweet potatoes, kale, and turkey bacon for satisfaction in every bite.
You can also make these with different veggies and meats. Try any of these fun combo ideas:
- Spinach, tomato, and ground turkey
- Mushrooms, peppers, and ground pork
- Garlic, zucchini, and homemade sausage
For our recipe, start by frying turkey bacon in a skillet with a bit of olive oil. Why turkey bacon? It’s a slightly better option than regular bacon. Turkey bacon has 25 percent fewer calories and 35 percent less saturated fat than its pork counterpart, but keep in mind that it can still be highly processed and high in sodium. Opt for low-sodium, uncured turkey bacon, and keep your intake to a minimum. This recipe only calls for two strips for the whole batch, so we keep it in moderation! Of course, you can also omit for a vegetarian option as well.
Next, add sweet potatoes, onions, and kale to the skillet, sautéing until soft. Divide the mixture evenly among a prepared muffin tin, then scramble eggs and fill each cup to the top. Bake for 20 minutes, or until the eggs are set. Enjoy warm!
Tip: These are a great make-ahead meal. You can refrigerate them for a few days, or stash them in the freezer for up to a few months. Simply thaw in the refrigerator, then reheat in the oven for a quick breakfast on the go!
- Recipe by: Jess Case
- Serves: 12
- Meal: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
2 tbsp olive oil, divided
2 strips of low-sodium turkey bacon, uncured
2 small sweet potatoes, peeled and diced
1/4 cups onions, diced
1-2 cups kale, coarsely chopped, stems removed
1 tsp black pepper
Preheat oven to 350°F. Line a 12-count muffin pan with silicone liners or brush with olive oil. Set aside.
In a large skillet over medium heat, cook bacon in 1 tablespoon of the olive oil until crispy, about 7 minutes. Drain on a paper towel-lined plate, then chop or crumble.
Pour the remaining tablespoon of olive oil into the skillet and add sweet potatoes and onions. Stir for 2-3 minutes, add the kale and stir for 2 minutes or until it starts to wilt. Remove from heat, then divide between each of the muffin tins.
In a large measuring cup, beat the eggs and black pepper. Pour evenly over the sweet potato-kale mixture, filling to the top of each cup.
Bake for 20 minutes, or until golden brown and set. Enjoy warm!