Description
Great for breakfast or brunch, these are one of the freezer quick meals I always have ready year round.
Ingredients
- 1 whole Sweet Potato, Peeled, Cubed Small
- 2 cups Fresh Kale, Washed, Dried, Chopped Coarsely
- 4 whole Large Eggs
- 2 Tablespoons Cream
- ½ teaspoons Onion Salt
- ½ teaspoons Black Pepper
Preparation
Preheat oven to 400ºF. Prepare a 12-count muffin tin with cooking spray and coat liberally.
In a small saucepan, add sweet potato cubes to boiling water and cook 8 minutes on high. Drain, add to a blender, and pulse several times. Add kale and pulse several times again. Set aside.
In a mixing bowl, add eggs, cream, onion salt, and black pepper. Whisk to mix well. Add potatoes and kale and combine with a spatula.
Ladle mixture evenly into muffin wells. Place into oven and bake 14 minutes or until lightly golden brown. Allow to cool several minutes and remove from muffin tin to a platter.
Enjoy for breakfast or brunch, with a side of hash browned potatoes, grits or a side of fresh fruit.
Note: When I make these to freeze, I triple this recipe.
