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National Kale Day Breakfast Cupcake adapting the I Quit Sugar recipe, but using kale instead of bacon. It's a protein-packed veggie start to the day! (and easy to make and clean up too!)

 

PER CUPCAKE

1 kale leaf, or a part of one, if they're large

1 egg

 

  • Preheat oven to 400°F.

  • Massage a leaf of kale (with the center stem removed) with a few drops of olive oil. Let this rest for about 5 minutes to soften the leaf. Line this into a lightly oiled muffin tin, covering the bottom and the sides as much as possible to form a natural cup.

  • Crack an egg into a bowl and gently pour it into the kale-lined cup. Bake for 8-10 minutes until the egg whites are firm, but the yolk still runny (15 minutes if you like the yolk hard.) This is a great recipe, especially if you need to make a dozen eggs at the same time! ;)

 

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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