Best Healthy Kale Egg Breakfast Cups Recipe 455 Recipes

EGG AND KALE BREAKFAST WRAPS

Steps:

• Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
• Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
• Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
• Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
• Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
• Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

HEALTHY KALE EGG BREAKFAST CUPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Add olive oil, then sauté onion for 4 minutes. Add garlic and sauté one additional minute. Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully. Add kale and cook about 2 minutes, until it wilts slightly. Turn off heat then stir in feta. Spray muffin pan, then add ingredients evenly to each muffin cup. Pour equal amount of egg into each cup, filling to just below the rim. Bake until the eggs have set, about 25-30 minutes.