Kale, Sweet Potato & Egg Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
11 large eggs1 cup shredded sweet potato 1/3 cup chopped red onion1 cup, chopped kale1/2 cup crumbled goat cheese 2 tbsp fresh chopped basil 1 tbsp extra virgin olive oil 1 tsp salt
Preheat oven to 375 and spray 12-cup muffin pan with non-stick cooking spray oil.
Heat skillet with 1 tbs olive oil.
Peel and shred sweet potatoes.
Chop 1/3 red onion.
Add sweet potatoes and onion to pre-heated skillet and saute for 5 minutes or so.
Add kale and saute with sweet potatoes and onion until soft.
Meantime, whisk together 11 large eggs in good size bowl.
Add the sauteed sweet potato, kale and onion and mix together well.
Mix in 1/2 cup crumbled goat cheese and 2 tbs fresh basil, chopped.
Add 1 tsp salt; mix well.
Evenly distribute in 12 cup muffin pan.
Bake at 375 for 18 minutes.
Enjoy!!
Serving Size: Makes 12 1-cup breakfast muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PROVIDENCE1916.
Heat skillet with 1 tbs olive oil.
Peel and shred sweet potatoes.
Chop 1/3 red onion.
Add sweet potatoes and onion to pre-heated skillet and saute for 5 minutes or so.
Add kale and saute with sweet potatoes and onion until soft.
Meantime, whisk together 11 large eggs in good size bowl.
Add the sauteed sweet potato, kale and onion and mix together well.
Mix in 1/2 cup crumbled goat cheese and 2 tbs fresh basil, chopped.
Add 1 tsp salt; mix well.
Evenly distribute in 12 cup muffin pan.
Bake at 375 for 18 minutes.
Enjoy!!
Serving Size: Makes 12 1-cup breakfast muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PROVIDENCE1916.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 6.6 g
- Cholesterol: 174.7 mg
- Sodium: 292.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.0 g
- Protein: 7.2 g
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