Kale Sweet Potato Egg Muffins

April 12, 2016

I make these sweet potato muffins very often now that I’m doing the Whole30. They are the perfect balance of sweet and savory and pack a lot of flavor for just being vegetables and eggs. They are dairy-free, gluten-free and vegetarian. I microwave two of these for breakfast during a busy work-week.

sweet potato muffins

Serves 12 muffins

Kale Sweet Potato Egg Muffins
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  • 9 whole eggs
  • 3 tablespoons full-fat unsweetened cooking coconut milk
  • 3 tablespoons fresh chives
  • 1/2 tablespoon olive oil
  • 1 1/2 to 2 cups sweet potato, diced
  • 1/2 medium onion, diced
  • 2 cups kale chopped
  • 2 garlic cloves minced
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Spray a standard muffin pan with oil (I use coconut oil) or use muffin liners.
  2. On the stove, heat a pan to medium heat with the olive oil and add the diced onion and sweet potato. Cook until onion becomes translucent and sweet potato has browned a little, about 8-10 minutes.
  3. Add the minced garlic and chopped kale to the pan cook until kale has wilted a little.
  4. In a large bowl, whisk together the 9 eggs with the coconut milk, chives and nutmeg, season with a pinch of salt and pepper.
  5. Add the veggies from the pan to the eggs and stir everything together until well combined then pour the mixture into each muffin tin until 3/4 full (they puff up a little).
  6. Bake for 20-22 minutes or until cooked through.
  7. Then enjoy! These can be stored in the fridge for a week (or longer).

sweet potato muffins recipe

As you might be able to tell, I got a new camera! I chose the Nikon D3300 because I was looking for a beginner DSLR and it is one of the cheaper options (but still so $$$, thank god for my tax return!) but still has very good reviews. So far I am loving it!


I can’t wait to take more photos, they turn out so much better than my Iphone pictures!

me portrait


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