Kale & Cheddar Egg Bakes
1/4th of recipe (3 bakes): 183 calories, 9.5g total fat (5.5g sat fat), 566mg sodium, 8g carbs, 2.5g fiber, 2.5g sugars, 18g protein
Prep: 15 minutes
Cook: 30 minutes
Ingredients:
- 3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
- 1 cup finely chopped kale leaves
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1 egg & 3/4 cup (about 6 large) egg whites
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Place cauliflower rice and kale in a large microwave-safe bowl. Cover and microwave for 3 minutes.
Add all remaining ingredients. Stir to mix.
Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
Bake until firm and cooked though, 23 – 26 minutes.
MAKES 4 SERVINGS.
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