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On the surface, you might not think to put Bacon and Kale together. But think about it, both are "superfoods" in their own right. Grace Wells, who's the editor of Betty Crocker Tiny Bites stopped by Tonia's Kitchen to talk about their Bacon, Kale and Egg Cups. Grace told Tonia they got the idea for these cups from a number of restaurants, that were apparently doing this. She also says it's a wonderful flavor combination. I think you'll agree!
On the surface, you might not think to put Bacon and Kale together. But think about it, both are "superfoods" in their own right. Grace Wells, who's the editor of Betty Crocker Tiny Bites stopped by Tonia's Kitchen to talk about their Bacon, Kale and Egg Cups. Grace told Tonia they got the idea for these cups from a number of restaurants, that were apparently doing this. She also says it's a wonderful flavor combination. I think you'll agree!
Bacon, Kale and Egg CupsPrep Time: 30 Minutes | Start to Finish: 1 Hour | 12 servings
3 large kale leaves6 slices cooked bacon, each cut in half crosswise
¼ cup finely chopped red bell pepper
1 tablespoon chopped green onion
3 tablespoons grated Parmesan cheese
12 eggs
¼ teaspoon salt
1/8 teaspoon pepper
Additional grated Parmesan cheese, if desired
1 Heat oven to 350°F. Lightly grease 12 regular-size muffin cups with shortening.
2 Cut kale into 2- to 3-inch pieces. In 2-quart saucepan, heat ½ inch water to boiling. Add kale pieces; cover and cook about 5 minutes or until bright green and just tender.
3 Line bottom and side of each muffin cup with several small leaves of steamed kale (leaves should stick up around edge of cup). Place ½ bacon slice in each cup over kale.
4 In small bowl, stir together bell pepper and green onion; reserve 1 tablespoon. Stir cheese into remaining bell pepper and onion. Place about 1 teaspoon vegetable-cheese mixture into each muffin cup. Press mixture down slightly with back of spoon. Break egg into small custard cup; slide into muffin cup over cheese mixture. Top with reserved bell pepper and onion. Season with salt and pepper; sprinkle with additional cheese.
5 Bake 25 to 30 minutes or until egg yolks are set. Serve immediately.
1 Serving: Calories 110; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 190mg; Sodium 230mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 8g Exchanges: 1 Medium-Fat Meat, ½ Fat Carbohydrate Choices: 0
Tidbit Cooked bacon is usually available in the deli meat area of the grocery store. If you choose to cook your own, just allow a bit of extra time to make the recipe.
