Mushroom Kale Egg Cups (low-carb!)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 egg cups 1x
Ingredients
- 1–2 T ghee (can sub olive oil)
- 8 oz mushrooms, sliced (crimini, white, shiitake)
- 1/2 yellow onion, diced
- 5 cloves garlic, minced
- 5 c organic kale, removed from the stem, chopped
- 1/3 tsp thyme (fresh or dried)
- 1/8 tsp truffle powder seasoning from Trader Joe’s (optional!)
- 8 eggs
- 2/3 c milk (I used 2%, but you could sub unsweetened almond milk or coconut milk for whole 30)
- 1 T dijon mustard
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp freshly cracked pepper
- 3/4 c shredded cheese (I used an Italian blend of parmesan, asiago, fontina, and provolone), Option to leave out for whole 30!
Instructions
- Preheat oven to 325 degrees and coat a standard 12-cup muffin tin with cooking spray (or use these silicone baking cups for easy clean up!)
- To make mushroom kale mixture: Melt ghee in a medium non-stick skillet over medium-high heat. Add mushrooms & onion; saute for 3-4 minutes until mushrooms and onion have cooked down. Now add garlic, thyme, and truffle powder, if using, and cook another minute or two, until garlic becomes fragrant. Add kale and season with salt and pepper. Cook another few minutes until kale cooks down and is wilted; set aside.
- To make the egg mixture: whisk eggs, milk, dijon, salt, pepper, garlic powder in a large bowl. Stir in cheese and then the mushroom mixture.
- To make the egg cups: divide the mixture among the muffin cups (about 1/4 c per cup). Bake uncovered for 30-35 minutes. Carefully remove from pan and serve!
Notes:
If you would like to freeze these egg cups: simply make egg cups, allow to cool completely, store in an airtight container in the freezer for up to 2 months. To re-heat– cover with a damp paper towel, and heat in the microwave for about 45-60 seconds.
Find it online: https://www.tippsinthekitch.com/mushroom-kale-egg-cups-low-carb/
