Kale and Egg Cups
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
7.06 oz
kale
8 pieces
eggs
1 tsp
salt
1 tsp
pepper
3.53 oz
Cherry Tomatoes
3.53 oz
cheese
1.77 oz
onion
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Wash and chop the kale, tomatoes, and onion.
Step 3
In a bowl, whisk the eggs and season with salt and pepper.
Step 4
Grease a muffin tin and divide the kale, tomatoes, and onion evenly among the cups.
Step 5
Pour the whisked eggs over the vegetables in each cup.
Step 6
Bake in the preheated oven for 20 minutes, or until the eggs are set.
Step 7
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
5 g
(20
kcal)
| Calories | 3.975 kcal | 0.2% |
| Vitamin A | 2.65 IU | 0.29% |
| Monounsaturated Fat | 0.0795 g | 0% |
| Saturated Fat | 0.053 g | 0.05% |
| Fat | 0.212 g | 0.15% |
| Carbohydrates | 0.1325 g | 0.03% |
| Sodium | 7.95 mg | 1.59% |
| Fibers | 0.053 g | 0.14% |
| Sugars | 0.053 g | 0% |
| Protein | 0.318 g | 0.37% |
| Vitamin C | 1.325 mg | 1.47% |
| Calcium | 0.265 mg | 0.05% |
| Iron | 0.265 mg | 0.05% |
| Potassium | 7.95 mg | 1.59% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.42 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0265 mcg | 1.1% |
| Vitamin E | 0.053 mg | 0.35% |
| Zinc | 0.0265 mg | 0.01% |
| Selenium | 0.795 mcg | 0.16% |
| Vitamin D | 0.053 mcg | 0.35% |
Recipe Attributes
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