Sweet Potato Egg Cups


  • 2 large sweet potatoes, finely chopped
  • 1/2 yellow onion, chopped
  • 2 tbsp extra virgin olive oil
  • 2 cups kale, chopped
  • 1/2 cup cottage cheese (not skim- having fat makes them more creamy)
  • 1 cup egg whites
  • 3 large eggs
  • 1/4 cup parmesan cheese
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes to taste (optional)
  • milk


  • Add olive oil to a medium skillet. Add diced sweet potatoes and onions. Sauté for about 10 minutes or until potatoes are tender.
  • Add the kale, cottage cheese, Parmesan cheese, garlic powder,  salt, pepper, and red pepper flakes.  Sauté for a few minutes.
  • Spoon mixture into greased muffin tins.
  • In a blender add eggs, egg whites, and a splash of milk. Blend on high for 15 seconds or until “bubbly.”
  • Evenly distribute egg mixture into muffin tins. Bake at 350 for 11-13 minutes! Sprinkle with Parmesan cheese after baking.

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