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Creamy Kale Baked Eggs

creamy kale baked eggs-01 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 —> unbaked eggs   AFTER BAKING — Still SO PRETTY! tall on pan And some pretty after pics 🙂 I’m so freaking in LOVE with these!! upclose centered1

Feel free to omit the dairy if that’s not your thing – they will still be AH-MAZING!

Creamy Kale Baked Eggs

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Servings: 4

Ingredients

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!
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

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17 Comments

  1. I like this egg recipe.
    It’s delicious and easy to prepare.
    This is ideal breakfast for a busy people.
    Breakfast prepared in a short period of time, yet still tasty and healthy is a huge help for everyone.
    Thank you for sharing this recipe.

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