I had some kale again from the last distribution, and have had the urge to make some portable breakfast "muffins." Kalyn's recipe called for red kale, since that's what she had in her garden, but she said you could use regular kale. I also changed the cheese to add some zing - I added blue cheese crumbles and used cheddar instead of the Italian mix she used.
Kale and Egg Breakfast "Muffins"
adapted from a recipe by Kalyn Denny
1 bunch kale
½ red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1 teaspoon olive oil
1 teaspoon soy sauce
1 cup grated cheese (I used a mixture of cheddar and blue cheese crumbles)
6 eggs, beaten well
½ teaspoon Spike Seasoning (I finally found some!)
Preheat oven to 350˚. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and chop, turning them sideways to get smaller pieces.
Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted.
Put kale and onion into large bowl and add soy sauce, cheese, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray 12 muffin cups with nonstick cooking spray (I use silicone ones) and fill with egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot.
Kalyn suggests eating these with salsa or sour cream - so that's how I'll try them in the morning when I reheat a couple for breakfast. Tonight I just wanted to try one and ate it plain. Yum!
½ red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1 teaspoon olive oil
1 teaspoon soy sauce
1 cup grated cheese (I used a mixture of cheddar and blue cheese crumbles)
6 eggs, beaten well
½ teaspoon Spike Seasoning (I finally found some!)
Preheat oven to 350˚. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and chop, turning them sideways to get smaller pieces.
Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted.
Put kale and onion into large bowl and add soy sauce, cheese, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray 12 muffin cups with nonstick cooking spray (I use silicone ones) and fill with egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot.
Kalyn suggests eating these with salsa or sour cream - so that's how I'll try them in the morning when I reheat a couple for breakfast. Tonight I just wanted to try one and ate it plain. Yum!
1 comment:
So glad you liked them, and thanks for saying nice things about me. I'll only be a teacher for 28 more school days, Yaaay!
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