- 6
- 5 mins
- 20 mins
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
Preparation
Step 1
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!
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.
3 oz. shredded cheddar, reserve a few pinches to sprinkle on top of the breakfast cups
In a mixing bowl whisk the eggs with salt and pepper.
Add kale and cheddar to the eggs.
Use a spoon and mix together the ingredients.
Spoon mixture equally into 6 muffin cavities.
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