I had a ginormous bag of kale, and the school wasn’t feeding us that week, so I figured I should probably get onto cooking something for the week. I still had a bunch of eggs left from when we made egg tarts, so I decided to come up with something with the two. Since I had a quiz the next morning, I wanted to make something that would take as little effort/time as possible, so I came up with this! I bought a container of giant mozzarella balls not so long ago, so I took one of them and shredded it into each “cup.”
This recipe is about as easy as it gets. I was going to be all super fancy and add in chopped red onions, minced garlic, and the like, but…like I said, I had a quiz the next day.
Kale Egg Cups
Ingredients:
-a bunch of kale (enough to kindasorta fill a 12-muffin tin)
-9 eggs
-pepper
-garlic powder
-chopped onions
-mozzarella
Instructions:
1) Preheat oven to 350. Fill a 12-muffin tin with kale.
2) Beat the eggs and pour into the muffin tins with the kale. Add pepper, garlic powder, chopped onions and mozzarella.
3) Bake for ~15 minutes.
Yes, it is indeed sitting on the lid of a container that formerly contained salsa. Waste not.
As you can see, I didn’t exactly portion the egg perfectly, but meh. :/ Still tastes good.
2 comments
These look great and so easy!! Cannot wait to try a ton of variations with this (add roasted red peppers?). Do they keep well? Or do they have to be served immediately?
Roasted red peppers would be an awesome addition! :O (I need to go try that out too, haha.) They keep pretty well! I sectioned them off into different tupperwares to store in my fridge and just took a container with me every day for lunch. Just reheat and you should be good to go! :]