Muffin tin backed eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray. Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper. Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.