- 12
- 10 mins
- 45 mins
Ingredients
- 6 strips of bacon
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup kale, chopped
- 1 cup sharp cheddar cheese
Preparation
Step 1
Preheat your oven to 375 degrees F and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet, and place the bacon on top of the rack. Bake at 375 for 10-15 minutes or until the bacon is crispy. Remove from heat, and transfer the bacon to a paper towel-lined plate to get rid of any excess grease. Once cool enough to handle, give the bacon a rough chop, and set aside.
Leave the oven set to 375 degrees F, and grease a 12-count muffin tin with a non-stick spray. Set aside.
In a large bowl, whisk the eggs and milk together until combined. Whisk in the salt, black pepper cayenne, garlic powder and onion powder. Add the kale and bacon and stir to evenly disperse. Set aside.
Divide the cheese among each of the muffin molds, placing them at the bottom of each mold. Pour the egg mixture (carefully) into each mold, filling them about 3/4 of the way up the molds.
Bake the eggs at 375 degrees F for 20-25 minutes of until the tops just begin to brown. At this point the eggs may have puffed up quite a bit. Don’t worry, they will deflate as they rest out of the oven.
Remove from oven, and let stand for 5-6 minutes. Remove the eggs from the muffin tin and serve immediately, or store in an air tight container, in the fridge, for up to a week.
**To reheat the eggs, simply place on a microwave-safe dish and nuke for 30-45 seconds.**
**Optional Toppings: Sour cream, salsa, guacamole.**