Serves: 6 | Preparation time: 15 minutes | Cooking time: 20 minutes
Ingredients
- Non-stick cooking spray (neutral oil)
- 1 cup thinly sliced kale leaves (blanched if tough)
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped roasted red peppers
- 2 scallions, finely chopped
- 1/2 teaspoon Cool Runnings all purpose seasoning
- 6 large eggs
Directions
1. Preheat the oven to 350°F (175°C). Spray a muffin tin generously with non-stick cooking spray.
2. In a bowl, toss the kale, Cheddar, roasted red peppers, and scallions with Cool Runnings All-Purpose Seasoning. Divide the mixture evenly among the muffin cups, pressing it down gently to compact.
3. Crack an egg into a small bowl and carefully slide it into one of the filled muffin cups. Repeat with the remaining eggs. Lightly sprinkle the tops with Cool Runnings All-Purpose Seasoning.
4. Bake for 18-20 minutes, or until the egg whites are just set but the yolks are still slightly runny. Rotate the pan halfway through for even cooking. Check doneness by gently shaking the pan—the yolks should jiggle slightly.
5. Remove the baked eggs from the muffin tin and serve warm.