Vegetarian

Kale, Sweet Potato and Egg Breakfast Muffins is for Breakfast.

Kale, Sweet Potato and Egg Breakfast Muffins takes 12 minutes to prepare.

Kale, Sweet Potato and Egg Breakfast Muffins takes 18 minutes to cook.

Kale, Sweet Potato and Egg Breakfast Muffins makes 12 servings.

The ingredients for Kale, Sweet Potato and Egg Breakfast Muffins are:

11 large eggs
1 cup shredded sweet potato
1/3 cup chopped red onion
1 cup, chopped kale
1/2 cup crumbled goat cheese
2 tbsp fresh chopped basil
1 tbsp extra virgin olive oil
1 tsp salt

Here is how you make Kale, Sweet Potato and Egg Breakfast Muffins:

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 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user PROVIDENCE1916.

The nutritional information for Kale, Sweet Potato and Egg Breakfast Muffins is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Kale, Sweet Potato and Egg Breakfast Muffins is Vegetarian