Perfect Parcels: How To Make Kale Egg Cups
We may receive a commission on purchases made from links.
Food Network host Nikki Dinki has a new cookbook out that spotlights vegetables without leaving meat in the dust. Meat on the Side is a nod to the increasing popularity of the "flexitarian" diet, which typically uses meat as an accent to hearty, plant-based fare. Get into great habits with this new collection of vibrant recipes.
I've always liked cute things: kittens, tiny travel-size toiletries, my nieces in dance recitals, and, of course, I married one heck of a cute guy. And my food cannot be left off this list. I love cute food, which usually means tiny food, or individual-size eats. Considering these kale egg cups literally make people stop and say "How cute," they definitely make the list. And it gets even better; not only are they cute, but they also are flavorful, healthy, and easy to whip up. You are in store for one tasty breakfast that is special enough for company and easy enough for weekday meals. And did I mention how CUTE they are?! OK, I'll stop now.
- 1 medium yellow onion
- 1 red bell pepper
- 4 fully cooked breakfast sausage patties
- 8 large kale leaves
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup Shredded mozzarella
- 8 large eggs
- 8 teaspoons grated Parmesan cheese
- Preheat the oven to 375°F. Grease an 8-cup muffin pan and set the pan aside. Place a medium saucepan of water over high heat and bring to a boil.
- Chop the onion and bell pepper and cut the sausage patties into ¼-inch pieces. Set aside.
- One at a time, hold each kale leaf by its stem and dip it into the boiling water until it turns bright green, about 5 seconds, then lay it on some paper towels or a clean kitchen towel to drain.
- Heat the oil in a medium skillet over medium heat. Stir in the onion, bell pepper, and salt and sauté until tender, about 5 minutes. Stir in the sausage and sauté just until it turns brown, 2 to 3 minutes more. Remove the skillet from the heat.
- One at a time, pat each kale leaf dry with a paper towel. Cut away its stem and then cut the leaf crosswise into 3 pieces. Line the bottom and sides of a prepared muffin cup with the 3 pieces, overlapping them and making sure to cover the sides all the way up to the top. Repeat the procedure to line all of the cups.
- Put 1 tablespoon of the mozzarella in each cup, top that with a spoonful of the vegetable and sausage mixture, making sure there is still room in the cup for an egg. Crack an egg into each cup and then sprinkle 1 teaspoon of the Parmesan over the egg. When all 8 cups are filled, place the muffin pan in the oven and bake until the eggs are set, 15 to 17 minutes.
- Transfer the muffin pan to a wire rack and let the egg cups cool for 2 to 3 minutes. Run a table knife around the inside edge of each cup to release anything that might be sticking. Gently lift out the kale egg cups and place 2 on each serving plate. Enjoy them hot!