Healthy Kale Egg Breakfast Cups Recipe 455
HEALTHY KALE EGG BREAKFAST CUPS RECIPE - (4.5/5)
Provided by TasteAndSee
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Add olive oil, then sauté onion for 4 minutes. Add garlic and sauté one additional minute. Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully. Add kale and cook about 2 minutes, until it wilts slightly. Turn off heat then stir in feta. Spray muffin pan, then add ingredients evenly to each muffin cup. Pour equal amount of egg into each cup, filling to just below the rim. Bake until the eggs have set, about 25-30 minutes.
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KALE AND EGGS BREAKFAST SKILLET - STEPHANIE KAY NUTRITION
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- Remove stems from kale leaves and roughly chop kale into bite size pieces. Add chopped kale to a colander and rinse gently under cold water to clean any excess dirt off the leaves. Shake off any excess water; you can leave the kale a little wet as this will help to cook it in the pan.
- In a skillet on medium, heat butter or olive oil. Add in the chopped kale and season with sea salt and pepper. (If you want to add crushed chillies, add them to the pan at this point.)
- Allow the kale to cook for 2-3 minutes until it begins to wilt and becomes bright green in colour, gently tossing the kale every minute to ensure all leaves are coated in oil and wilted. (I find adding a cover to the pan helps to speed cooking time as it will steam a little as well.)
- Using a spoon or spatula, make a pocket for each egg in the kale, and crack one egg into each pocket.
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- Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully.
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- Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully.
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- Heat one teaspoon of oil in a large skillet over medium high heat. Add the cubed bread and cook until lightly browned, about 5 minutes. Remove from pan and distribute evenly amongst the muffin tins. In the same skillet, heat the last teaspoon of oil and add the kale, tomatoes, garlic powder, onion powder, and salt. Saute until cooked down. Distribute veggie mixture evenly amongst muffin tins.
- Sprinkle the cheese on top of the veggies in the muffin tin and press down gently. In a bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the veggies in the muffin tin, until each cup is filled.
- Bake for 15 minutes or until eggs are puffed and golden brown. Let cool for 5 minutes then use a sharp knife to loosen the edges of the egg cups before removing. Cool on wire rack before refrigerating or freezing.
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