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Creamy Kale Baked Eggs
Servings:
4
Ingredients
4
large
Egg(s)
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!