Kale Egg Cups

I had a ginormous bag of kale, and the school wasn’t feeding us that week, so I figured I should probably get onto cooking something for the week. I still had a bunch of eggs left from when we made egg tarts, so I decided to come up with something with the two. Since I had a quiz the next morning, I wanted to make something that would take as little effort/time as possible, so I came up with this! I bought a container of giant mozzarella balls not so long ago, so I took one of them and shredded it into each “cup.”

This recipe is about as easy as it gets. I was going to be all super fancy and add in chopped red onions, minced garlic, and the like, but…like I said, I had a quiz the next day.

Kale Egg Cups

Ingredients:
-a bunch of kale (enough to kindasorta fill a 12-muffin tin)
-9 eggs
-pepper
-garlic powder
-chopped onions
-mozzarella

Instructions:
1) Preheat oven to 350. Fill a 12-muffin tin with kale.
2) Beat the eggs and pour into the muffin tins with the kale. Add pepper, garlic powder, chopped onions and mozzarella.
3) Bake for ~15 minutes.

Yes, it is indeed sitting on the lid of a container that formerly contained salsa. Waste not.

As you can see, I didn’t exactly portion the egg perfectly, but meh. :/ Still tastes good.

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