Kale Sun-Dried Tomato Egg Cups
These dairy free healthy kale sun-dried tomato egg cups are packed with flavor and perfect for meal prepping your breakfasts. This healthy kale egg cup recipe can easily be doubled and is freezable too! I love starting my day with these healthy turkey bacon egg cups. If you want to add cheese into this flavorful sun-dried egg cup recipe, I recommend going with a goat cheese or feta cheese, as those will melt the best and balance well with the flavors of the sun-dried tomatoes and bacon. – Kara, The Accidental Chef
Serves 6
Ingredients:
- 3-4 Kale leaves
- 1/4 cup of julienned sun-dried tomatoes, diced
- 4 pieces turkey Bacon, sliced and diced
- 8 Eggs
- 1/4 tsp Garlic salt
- 1/2 tsp Herbs de Provence
Directions:
Preheat the oven to 350 degrees.
Cook bacon in a pan, over medium high heat until it’s crunchy and no longer pink. Drain fat. Set aside.
Grease the muffin tin.
Add kale to the muffin tin making little cups of kale in each slot.
Mix eggs together.
Add 1/4 tsp of garlic salt to the egg mix.
Add 1/2 tsp of Herbs de Provence to the egg mix.
Add 1/4 cup of diced sun-dried tomatoes to the egg mix.
Mix again.
Then add the bacon bits to kale cups.
Then add egg mixture 1/4 cup at a time until there is no more egg mixture.
Bake for 30 at 350 mins.
Serves 6 | Calories per serving: 145 | Fat: 9.2 g | Carbs: 3.2 g | Net Carbs: 1.2 g | Protein: 11.4 g | Vitamin D: 14.2 %
