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How to Make Kale and Sweet Potato Breakfast Cups in a Muffin Tin

by
author image Tiffany Lin
Tiffany Lin has been a writer and editor since 2008. Her book reviews, news pieces and features have appeared in Cat Fancy, Dog World, Romantic Homes, Cottages & Bungalows, Chickens, Kittens USA and Urban Farm magazines. Lin is currently the Food & Drink and Nutrition Editor for LIVESTRONG.COM.
How to Make Kale and Sweet Potato Breakfast Cups in a Muffin Tin
These kale and sweet potato breakfast cups are a cinch to make. Photo Credit: Mixed Makeup

Here’s an egg dish that you won’t be able to resist jumping out of bed for. These frittata cups are full of superfood ingredients and cheesy goodness. One batch makes 12 cups, so you can either make these for a crowd or save them for yourself — breakfast for a week!

This recipe is incredibly easy and takes less than 25 minutes to make. It features buttery sweet potatoes, which are an excellent source of beta carotene, a compound that boosts skin and eye health. Kale offers powerful antioxidants, while eggs provide choline, an essential nutrient for proper cell function.

You’ll add sauteed sweet potatoes, onions and kale to whisked eggs. Next, stir in goat cheese and basil, and then ladle the mixture into your muffin tin to bake. Finally, sit back and enjoy these bite-sized frittatas.

Breakfast really couldn’t be any simpler (or more delicious!).

One serving includes 332 calories; 22.32 grams total fat; 20.24 grams protein; and 9.89 grams total carbs.

For the Full Recipe: Kale and Sweet Potato Baked Frittata Cups

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