Kale & Mushroom Egg Cups

Servings: 12

Calories per Serving: 87

Prep Time:

Cook Time:

Total Time: 25 minutes

Ingredients

9 Egg

2 tbsps Unsweetened Almond Milk

1/8 tsp Extra Virgin Olive Oil

Extra Virgin Olive Oil

1 cup Mushrooms

2 cups Kale Leaves (packed and finely sliced)

Instructions

  1. Preheat oven to 350oF (177oC). Whisk together eggs, almond milk and sea salt in a mixing bowl and set aside.
  2. Heat olive oil in a frying pan over medium heat. Add mushroom and saute for 5 minutes until softened. Add kale and continue to saute and until kale is wilted. Remove mixture from heat and add to mixing bowl with eggs.
  3. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 15 minutes
  4. Remove from oven and let cool before removing the liners. Enjoy!

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