• 2 tbsp olive oil, divided
  • 2 strips of low-sodium turkey bacon, uncured
  • 2 small sweet potatoes, peeled and diced
  • ¼ cup onions, diced
  • 1-2 cups kale, coarsely chopped, stems removed
  • 10 eggs
  • 1 tsp black pepper
  1. Preheat oven to 350°F. Line a 12-count muffin pan with silicone liners or brush with olive oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 minutes, or until golden brown and set. Enjoy warm!