Green Egg Poppers
1 Tbsp. unsalted butter
¼ c. green onions, sliced
4 c. kale, chopped small, loosely packed
6 large eggs
2 c. potatoes, diced small, cooked
½ c. shredded mozzarella cheese
1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add green onions and kale. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl.
4. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
5. Spray muffin tin with non-stick cooking spray and portion mixture into each cup.
6. Bake in the oven for 10-20 minutes, or until eggs puff and are firm.
1 Tbsp. unsalted butter
¼ c. green onions, sliced
4 c. kale, chopped small, loosely packed
6 large eggs
2 c. potatoes, diced small, cooked
½ c. shredded mozzarella cheese
1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add green onions and kale. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl.
4. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
5. Spray muffin tin with non-stick cooking spray and portion mixture into each cup.
6. Bake in the oven for 10-20 minutes, or until eggs puff and are firm.
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