Again inspired by something I saw on Pinterest and wanting to use up the big bag of kale from earlier this week.
This is super simple to make and works out to be 1 egg per ‘muffin’.
1 to 1.5 cups of kale
2 ounces English Cheddar cheese
Preheat oven to 375 degrees
My measurements are pretty rough. Use whatever cheese you want, I just sprinkle a little on top before they go into the oven, and I use A LOT of chopped kale. These taste pretty darn green, so if you want to hide the kale taste…just scale it back.
Grate a hunk of cheese and chop the kale
Crack eggs into a bowl
Add in the chopped kale and salt
Divide into 6 muffin cups. I use a silicone muffin ‘tin’, eliminating the need for any cooking spray or butter. Top with cheese and bake for 20 minutes.
Eat the leftover cheese.
20 minutes later they look like this, don’t worry if they deflate or settle a little.
Perfect to have in the fridge for Jake to grab on his way to work, they are good cold or room temperature too.