Courtesy of Jennifer Iserloh

These adorable baked eggs are the ideal fast breakfast that you can bake while you prep for work or get the kids lunches packed. To make them portable, simply scoop from the ramekins or coffee mug and transfer to wraps. Roll and wrap in aluminum foil.

Serves 2

Non-stick spray
3 eggs
1 cup finely chopped kale
1/8 teaspoon baking powder
2 tablespoons tomato salsa

Coat two ramekins or coffee mugs with cooking spray. Preheat the oven to 400°F. Place the eggs, kale, and baking powder in a medium bowl and whisk well. Divide into two ramekins or coffee mugs. Bake 15 to 18 minutes, until the eggs puff and are cooked through. Serve immediately.

Nutritional Stats Per Serving (1 ramekin): 127 calories, 10 g protein, 4 g carbohydrates, 7 g fat (2 g saturated), 279 mg cholesterol, 1 g fiber, 198 mg sodium 1 g sugar.

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