We had ANOTHER snow day this week, which in March is a bit crazy for the Baltimore area. Plus, the past few years it’s been unseasonably warm so this winter has been particularly brutal.
Anyway, on this snow day I found myself with a bad case of cabin fever and a bag of kale, which resulted in some fun experiments and dishes – Spicy Egg Kale Cups being one of them.
See, I have found myself bored with breakfast again. I was on a spinach egg cake kick for awhile but that was starting to get old so I decided to have a little fun.
The result was an amazingly simple, tasty and light breakfast I will be making again even though both kids turned their noses up to it.
What do kids know anyway?
This was yummy!
Here’s what I did…
- About a cup of kale (40g)
- 2 eggs
- Hot sauce, salt and pepper to taste
- 8 pieces thin-sliced deli ham (2oz)
Preheat the oven to 350 degrees.
Heat a large skillet over medium-high heat. Add the kale and a splash of water.
Cook the kale just a bit to soften and reduce.
Remove skillet from the heat.
Crack the eggs in a bowl, add hot sauce and a pinch of salt and pepper.
Whisk the eggs.
Mix in the cooked kale.
Spray 4 cups in a muffin tin with non-stick cooking spray and layer in 2 slices of ham in each cup.
Spoon in the kale-egg mixture, distributing evenly among the cups.
Bake for about 20 minutes until the egg is firm.
Photograph and try to get the 2-year-old interested.
Enjoy all by yourself!
|Servings||Amt per Serving|
|225||10g||1g||old: 5||new: 5|