Kale-Sweet-Potato-Egg Cups

• 1 whole Sweet Potato, Peeled, Cubed Small
• 2 cups Fresh Kale, Washed, Dried, Chopped Coarsely
• 4 whole Large Eggs
• 2 Tablespoons Cream
• 1/2 teaspoons Onion Salt
• 1/2 teaspoons Black Pepper

1. Preheat oven to 400u0b0F. Prepare a 12-count muffin tin with cooking spray and coat liberally.
2. 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.
3. 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.
4. 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.
5. Enjoy for breakfast or brunch, with a side of hash browned potatoes, grits or a side of fresh fruit.
6. Note: When I make these to freeze, I triple this recipe.

sweet potato, fresh kale, eggs, cream, onion salt, black pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/kale-sweet-potato-egg-cups/ (may not work)