Ingredients
- coconut oil, for greasing.
- 3 curly kale leaves, stems removed.
- 6 eggs.
- sea salt and freshly ground black pepper, to season.
- 20 g (1/4 cup) Parmesan cheese, finely grated.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease six holes of a muffin tray with coconut oil.
2. Line muffin holes with a kale leaf. You may need to curve and bend them so they fit. Crack an egg into each cup. Season with salt and pepper and sprinkle over Parmesan.
3. Place muffin tray in the oven and cook eggs for 15 minutes.
4. Remove tray from the oven and set aside to cool before removing carefully from the tin.
Note
Store cupcakes in a container in the fridge. They will last up to 5 days.
These breakfast cupcakes are brimming with crispy kale and parmesan to help you feel satisfied in the morning
Ingredients
- coconut oil, for greasing.
- 3 curly kale leaves, stems removed.
- 6 eggs.
- sea salt and freshly ground black pepper, to season.
- 20 g (1/4 cup) Parmesan cheese, finely grated.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease six holes of a muffin tray with coconut oil.
2. Line muffin holes with a kale leaf. You may need to curve and bend them so they fit. Crack an egg into each cup. Season with salt and pepper and sprinkle over Parmesan.
3. Place muffin tray in the oven and cook eggs for 15 minutes.
4. Remove tray from the oven and set aside to cool before removing carefully from the tin.
Note
Store cupcakes in a container in the fridge. They will last up to 5 days.