Kale-Sweet-Potato-Egg Cups

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.