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

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