Baked Eggs with Kale

Enjoy alongside avocado toast & fresh grapefruit, yum!

Sunday mornings are often for lounging, occasional attempts of homework--and then for us, cooking up new recipes! Making a creative breakfast is super important to us since traditional breakfast foods are often loaded with sugar or empty carbs leaving us hungry within the hour. If you can spare 20 minutes, this protein packed dish is the perfect serving size to get your morning started. This recipe calls for baking the egg which is a healthier option over frying it & healthy is always our goal. Plus, you'll be more likely to snack less before lunchtime thus avoiding those stomach-angry processed packaged foods. Fill your morning with goodness & the rest of your day will thank you for it (:

Ingredients: makes 1 ramekin (small dish)

1 egg
2 tsp almond milk
1-2 Baby Bella Mushrooms
1/4 C kale, rinsed and chopped (remove stems)
small handful chopped spinach
3-4 cherry tomatoes
1 tsp. fresh dill, chopped
goat cheese to garnish

Directions:

• preheat oven to 350 degrees
• crack the egg into two separate bowls without cracking the yoke, egg white in one bowl with yolk in another
• fill the ramekin with kale, spinach, mushroom & tomato or add any additional ingredients like veggies or tofu!
• add the almond milk to the bowl of egg white and mix well
• pour the eggwhite mixture over the ingredients in the ramekin
• top with goat cheese and sprinkle the dill
• bake in the oven for 15 minutes
• take out and carefully place the yoke in the middle and put back in the oven for an additional 5 minutes.
• if you like your yoke cooked through then simply put the yoke in the dish for the full 20 minutes!