Baked Egg and Kale Cups
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.
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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.
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