YUM! Quick and easy breakfast…

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Kale & Cheddar Egg Bakes

default_hungry-girl-healthy-kale-and-cheddar-egg-bakes-recipe-20170328-1707-3375-5182
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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