Baked Kale and Cheddar Breakfast Cups

Baked Kale and Cheddar Breakfast Cups recipe. A cheesy baked breakfast cup loaded with kale that is perfect when you are on the go!

Baked Kale and Cheddar Breakfast Cups recipe. A cheesy baked breakfast cup loaded with kale that is perfect when you are on the go!

The market had bunches of gorgeous fresh kale. There was no way I could pass it up. Over the next two days that kale found its way into soup, salad and these Baked Kale and Cheddar Breakfast Cups. They are simple and delicious. Only 5 ingredients and a quick 15 minute bake in the oven these breakfast cups are perfect for a quick morning breakfast. Or if you are in a hurry you can grab and go. For breakfast I have one but if I was really hungry I could have easily ate two. They are great for mid afternoon snack too!

Recipe Notes

This recipe makes 6 breakfast cups.

Add salt and pepper to taste. I did a pinch of each.

Whisk the eggs but stir in the kale and the cheddar. Trying to stir the kale and cheddar with the whisk doesn’t work out that well. Trust me!

Chop the kale into small pieces. This will allow the kale to be laced throughout the breakfast cup.

You can use a mild or medium cheddar but the sharper the better to get a great flavor.

When the kale and cheddar breakfast cups come out of the oven run a butter knife around the edges. This will release the breakfast cups from sticking and they will remove from the muffin cavity without tearing apart.

Reheating Directions

Refrigerate leftover breakfast cups in an airtight container. They will keep for 2 days. To reheat place the kale and cheddar breakfast cup on a microwavable safe plate and heat for 30 seconds or until heated through.

Watch the Recipe Video

Baked Kale and Cheddar Breakfast Cups Recipe

Kale and Cheddar Breakfast Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

6

1

Kale and Cheddar Breakfast Cups

Baked Kale and Cheddar Breakfast Cups

Ingredients

  • 5 eggs
  • pinch of salt
  • pinch of pepper
  • 1 cup chopped kale
  • 3 oz. shredded cheddar, reserve a few pinches to sprinkle on top of the breakfast cups

Instructions

  1. In a mixing bowl whisk the eggs with salt and pepper.
  2. Add kale and cheddar to the eggs.
  3. Use a spoon and mix together the ingredients.
  4. Spray a muffin tin with nonstick cooking spray.
  5. Spoon mixture equally into 6 muffin cavities.
  6. Sprinkle extra shredded cheese on top of the cups if desired.
  7. Bake for 15 minutes at 400 F.
http://dailyappetite.com/2017/01/24/baked-kale-and-cheddar-breakfast-cups/

Hope you enjoy these baked breakfast cups as much as I do!

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