Creamy Kale Baked Eggs

Looking for a special breakfast? Try making up my Creamy Kale Baked Eggs!! This morning I was looking for a fun way to use up some kale we had in the fridge, I used it (instead of spinach) in my Coconut Milk Creamed Spinach and tossed in roasted red peppers at the end of cooking. I spooned some in my oven proof ramekins, topped with halved cherry tomatoes and a sprinkle of mozzarella cheese (that also needed used up).. and after making a small indent in each – cracked an egg on top! Bake them just enough so the egg whites are set but the yokes are still runny – OMG so amazingly good! Here’s the BEFORE baking pic —>   AFTER BAKING — Still SO PRETTY! And some pretty after pics 🙂 I’m so freaking in LOVE with these!! Feel free to omit the dairy if that’s not your thing – they will still be AH-MAZING!

Creamy Kale Baked Eggs

5 from 2 votes

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Servings: 4

Ingredients

• 4 large eggs
• Coconut Milk Creamed Spinach
• 2 tablespoons Roasted Red Peppers (jarred or homemade)
• 8 Cherry Tomatoes
• 1/2 cup Grated Mozzarella Cheese optional

Instructions

• Preheat oven to 400 degrees F
• Butter 4 small, oven proof ramekins and place on a cookie sheet
• Make a batch of my Coconut Creamed Spinach, using kale instead of Spinach.
• Add in chopped Roasted Red peppers at the end of cooking.
• Divide your Creamed Spinach between your ramekins
• Top each with halved cherry tomatoes and mozzarella cheese* if desired
• Using a spoon create a small indent in the top of each and fill each with an egg & season with s&p
• Bake at 400 degrees for 15-20 minutes, just until eggs are cooked but yokes are still runny.
• Allow to cool slightly before serving
• Enjoy!

Notes

If you have extra roasted red peppers you need to save for later just drain them off and put in a bag in the freezer!

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