Cheesy Egg Kale and Sweet Potato Muffins

Print Recipe
Cheesy Egg Kale and Sweet Potato Muffins
Prep Time 10 mins
Cook Time 20 mins
Servings
muffins
Ingredients
Prep Time 10 mins
Cook Time 20 mins
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350. Place greased muffin tin on rimmed cookie sheet. (I find the silicone muffin cups work best. If you don’t have any of those you can use paper muffin cups).
  2. In a large bowl beat eggs with milk, salt and pepper.
  3. In a separate bowl, combine green onion, cheese, kale, sweet potato, bacon, chives, parsley and thyme.
  4. Fill muffin cups with bacon mixture and push down to leave plenty of room for the egg mixture.
  5. Pour egg mixture over the top of bacon mixture, filling the cups ⅔ full.
  6. Bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
  7. Allow muffins to cool in pan for about 20 minutes then release onto a baking rack. These muffins can easily be frozen if you desire to make a double batch. They are very easy to reheat on a cookie sheet in the oven or toaster oven.

2 thoughts on “Cheesy Egg Kale and Sweet Potato Muffins

    1. Susan Gleeson

      I am so sorry we forgot to add that to the printable portion. It is 12 eggs. Thank you so much for bringing that to our attention!!! Hope you enjoy the recipe!

      Susan

      Reply

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