Spicy Egg-Kale Cups

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

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!

Approx Nutritional Information per serving

Servings	Amt per Serving
1	Entire Recipe
Calories	Fat	Fiber	WWPs
225	10g	1g	old: 5	new: 5
Sugar	Sat Fat	Carbs	Protein
2g	3g	7g	19g