I’ve always liked cute things: kittens, tiny travel-size toiletries, my nieces in dance recitals, and, of course, I married one heck of a cute guy. And my food cannot be left off this list. I love cute food, which usually means tiny food, or individual-size eats. Considering these Kale Egg Cups literally make people stop and say “how cute,” they definitely make the list. And it gets even better; not only are they cute, but they also are flavorful, healthy, and easy to whip up. You are in store for one tasty breakfast that is special enough for company and easy enough for weekday meals.
Per serving: 295 Calories • 19.7g Carbs (3.8g Fiber) • 16.5g Fat • 20.4g Protein
5 mins to prep – 20 mins to cook
Ingredients scaled to: 1 serving
- 1 tsp Olive oil (4.5 grams)
- 8 oz Kale (227 grams)
- 2 extra large Egg (112 grams)
- 1/2 dash Salt (0.20 grams)
- 1/2 dash Pepper (0.050 grams)
Directions are based on the original recipe of 2 servings
- Preheat oven to 375 degrees F and grease a muffin tin with olive oil. Set aside.
- In a large pot, bring approximately 4 cups of water to a boil. Add the kale leaves and cook for about 1 minute. Have a large bowl of ice water standing by.
- When the Kale leaves have turned bright green and soft, remove from boiling water and immerse the leaves in the cold water to stop the cooking process.
- Remove the cooled leaves from the ice water and pat dry with a paper towel. Line each cup of the muffin tin with a large kale leaf (trimming the edges if necessary).
- Into each kale-lined cup, crack one egg. Sprinkle each with salt and pepper and bake for 20 minutes or until the egg is set.
- Remove each egg cup from the muffin tin and serve warm.