Kale Egg Cups
I’ve always liked cute things: kittens, tiny travel-sized toiletries, my nieces in dance recitals, and of course, I married one heck of a cute guy.
And my food cannot be left off this list!
Considering these Kale Egg Cups literally make people stop and say “how cute,” they definitely make the list.
And it gets even better—not only are they cute, but they are also flavorful, healthy, and easy to whip up.
You’re in store for one tasty breakfast that is special enough for company and easy enough for weekday meals.
And did I mention how CUTE they are?!
Kale Egg Cups
makes: 8 egg cups; serves 4
Ingredients:
- 1 medium yellow onion
- 1 red bell pepper
- 4 fully cooked breakfast sausage patties
- 8 large kale leaves
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ cup shredded mozzarella
- 8 large eggs
- 8 teaspoons grated Parmesan cheese
Directions:
- Place a medium saucepan of water over high heat so it comes to boiling. Preheat the oven to 375°F. Grease 8 cups in a muffin tin and set the tin aside. Chop the onion and bell pepper and cut the sausage patties into ½-inch pieces; set aside.
- One at a time, hold each kale leaf by its stem and dip it into the boiling water until it turns bright green—5 seconds—then lay it in some paper towels or a clean kitchen towel.
- Heat the oil in a medium skillet over medium heat. Stir in the onions, peppers, and salt and sauté until tender—about 5 minutes. Stir in the sausage and sauté just until it turns brown—2 to 3 minutes more. Remove the skillet from the heat.
- One at a time, pat each kale leaf dry with a paper towel. Cut away its stem and then cut the leaf crosswise into 3 pieces. Line the bottom and sides of a greased muffin tin cup with the 3 pieces, overlapping them and making sure to cover the sides all the way up to the top.
- Place 1 tablespoon of the mozzarella in each cup, top that with a spoonful of the vegetable and sausage mixture, making sure there is still room in the cup for an egg. Crack an egg into each cup and then sprinkle 1 teaspoon of the Parmesan over the egg. When all 8 cups are filled, place the muffin tin in the oven and bake until the eggs are set—15 to 17 minutes.
- Transfer the muffin tin to a wire rack to cool for 2 to 3 minutes. Then run a table knife around the inside edge of the cup to release anything that might be sticking. Gently lift out the kale egg cups and place 2 on each plate. Enjoy them hot!
