Kale and egg cups are a delicious and nutritious way to start your day or enjoy a light meal. This recipe combines the earthy flavors of kale with the richness of eggs, all brought together with a hint of olive oil, salt, and pepper. These egg cups are easy to prepare and make for a perfect grab-and-go breakfast or snack.
- Ensure the kale is thoroughly washed and dried before cooking for the best texture.
- You can add a variety of vegetables or cheeses to these egg cups for extra flavor and nutrition.
- Use a muffin tin for even cooking and easy portioning.
- Make sure to grease the muffin tin or use silicone muffin cups to prevent sticking.
- Bake the egg cups until the egg whites are fully set to ensure they are cooked through.
Kale and egg cups are a versatile and healthy option that can be enjoyed any time of the day. With their simple ingredients and straightforward preparation, they are perfect for meal prepping and can easily be customized to suit your preferences. Try making them ahead of time for a convenient and nutritious meal on the go.
Nutrition Facts | |
---|---|
Serving Size | 200 grams |
Energy | |
Calories 200kcal | 10% |
Protein | |
Protein 16g | 11% |
Carbohydrates | |
Carbohydrates 4.87g | 1% |
Fiber 3.50g | 9% |
Sugar 0.90g | 1% |
Fat | |
Fat 16g | 20% |
Saturated 4.37g | 15% |
Cholesterol 460mg | - |
Vitamins | |
Vitamin A 410ug | 45% |
Choline 380mg | 68% |
Vitamin B1 0.18mg | 15% |
Vitamin B2 0.76mg | 59% |
Vitamin B3 1.00mg | 6% |
Vitamin B6 0.20mg | 12% |
Vitamin B9 130ug | 33% |
Vitamin B12 1.14ug | 48% |
Vitamin C 80mg | 88% |
Vitamin E 1.74mg | 12% |
Vitamin K 330ug | 277% |
Minerals | |
Calcium, Ca 270mg | 21% |
Copper, Cu 0.05mg | 5% |
Iron, Fe 3.24mg | 29% |
Magnesium, Mg 40mg | 10% |
Phosphorus, P 250mg | 20% |
Potassium, K 440mg | 13% |
Selenium, Se 36ug | 65% |
Sodium, Na 270mg | 18% |
Zinc, Zn 1.72mg | 16% |
Water | |
Water 160g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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