Recipes, Weekly Meal Preps

Kale & Sweet Potato Egg Cups

Made these this week for one of my snacks and they were very fluffy and delicious! You can also replace kale for spinach if you’re not a fan of kale.

  • 3 tsp coconut oil (divided)
  • 1/2 lb ground turkey
  • 1/4 tsp ground cumin
  • 1/2 red pepper flakes (save 1/2 for garnish)
  • Salt and pepper to taste
  • 1 cup white onions, minced
  • 2 cups shredded purple potatoes
  • 3 handfuls of chopped kale
  • 20 eggs
  • 1/2 cup coconut milk
  • 3 tbsp chives, minced
  1. Sauté the turkey: heat a medium sized pan over medium heat and add 1 tsp of coconut oil. Once oil is hot, add ground turkey. Stir around until for 2-3 minutes then add cumin, half of the red chili flakes and salt & pepper. Stir until completely cooked for another minute or so. Transfer into to a small bowl.
  2. Add another tsp of coconut oil in the same pan over medium heat. Add onion and stir until light brown then add potatoes. Continue stirring for another 2 minutes then add salt and pepper to taste. Once the potatoes are soft, remove and transfer into another bowl.
  3. Add last tsp of coconut oil and kale in a large pan over medium heat. Stir until all wilted (takes about a minute) then add salt and pepper to taste. Transfer into a separate bowl.
  4. Now crack 20 eggs, add coconut milk and 2 tbsp of chives and whisk until well combined in a large mixing bowl.
  5. Layer from bottom to top In a jumbo muffin pan the following  ingredients: 1 tbsp of turkey, 1.5 tbsp of potatoes, 1/8 cup of kale, then 1/2 cup of egg mixture.
  6. Bake in oven at 350 degrees for 30 minutes.
  7. Remove from oven then garnish with remaining red chili flakes and chives.
  8. Store in food container and refrigerate. It should last up to 5 days!

Let me know what you think by commenting below. Feel free to share with your friends!


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  1. How many egg cups does this make?

    1. fitchickscook says:


      1. Thank you!

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