Baked Egg and Kale Cups

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These pretty baked eggs are a good source of protein to power you through the morning. They’re also elegant enough to serve at a holiday brunch. Serve with a slice of toasted, sprouted bread, or a starchy root vegetable, such as roasted potatoes, half a sweet potato, or hash browns.

  • 3Servings

Ingredients

  • 2 Tbs. olive oil, divided
  • 1 12-oz. bunch curly kale, stems removed
  • 2 Tbs. grated Parmesan cheese
  • 1 clove garlic, minced (1 tsp.)
  • 6 large eggs

Preparation

1 | Preheat oven to 375°F. Coat extra-large six-cup muffin pan with 1 Tbs. oil. 2 | Place kale leaves in large bowl, add remaining 1 Tbs. oil, cheese, and garlic. Massage kale until tender and glistening. 3 | Line prepared muffin cups with large kale leaves, covering whole muffin cup, and leaving some of leaf edges sticking up (smaller leaves can be layered in cup). 4 | Crack 1 egg into each kale nest, and season with salt and pepper, if desired. Bake 17 to 25 minutes, or until egg yolk is set. Cool 5 minutes before removing kale nests from muffin cups.

Nutrition Information

  • Calories: 278
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 375 mg
  • Fat Content: 20 g
  • Fiber Content: 3 g
  • Protein Content: 17 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 234 mg
  • Sugar Content: 2 g