Back for another edition of Meatless Monday! This week I’m really excited to share with you the marriage of two of my favorite foods: kale and eggs. Kale is nutrient-dense and eggs are a powerhouse of vitamins themselves. Eggs are a complete protein and have an extremely high biological value. In fact, eggs are what the World Health Organization uses as a standard to measure the protein quality of all other foods! I love making egg dishes for Meatless Monday because they turn out being such a simple and nutrient-dense dish.
I have a great recipe for Muffin Pan Frittatas from my aunt. It’s delicious. Unfortunately when I went to make dinner a few nights ago, thinking of making the frittatas, I realized I had no mushrooms and of course, it calls for mushrooms. I checked the refrigerator drawers and I had a ton of kale. I decided to adjust the recipe a bit to allow for the kale to stay a bit “crisp” instead of sautéd as I normally do with the mushrooms.
The kale and egg cups were just fantastic and a big hit with my family. The kids liked them and they are just the right size so you can have as few (or as many!) as you’d like.
Kale and Egg Muffin Pan Bake
Ingredients
- 8 eggs
- 4 Tbsp milk
- 1 large handful kale, hand torn
- 1/2 C sharp cheddar cheese, shredded
Directions
Preheat the oven to 400˚F. Lightly spray a nonstick muffin pan with cooking spray.
Whisk eggs and milk in a large bowl. Place the torn kale in the bottom of each muffin cup. Spoon 3-4 tablespoons of egg and milk mixture into each muffin cup. Place a large pinch of shredded cheese over top of each muffin cup.
Place the muffin pan into the oven and bake for 15-20 minutes, or until the eggs are lightly browned and puffed. Remove and let cool five minutes.
Serve with your favorite cornbread or baguette for dinner, or toast with butter and jelly for breakfast!
It’s a fairly easy recipe for a nutrient-dense meal. It’s filling, it’s tasty, and you’ll love it. Plus they’re easy to store — just pop ’em out of the muffin pan and put them in the ‘fridge for later. Instant breakfast the next morning! Win – win!
Have a great day, friends.
TALK TO ME!
What’s YOUR favorite egg dish?
What’s your favorite egg condiment — ketchup? syrup? salt and pepper?
Loading InLinkz ...This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for their Meatless Monday link up, as well as Marathons and Motivation.
Also linking up with Foodie Friday with The Fit Foodie Mama, Fairy Burger,Chocolate Runner Girl and Hello to Fit!
