Kale and Zucchini Egg Cups

These kale and zucchini egg cups are super easy to make and pack a veggie punch. They're a great breakfast to have on hand to get food in your belly and your children's bellies quick!

This recipe was created by Eat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Have your child rip the kale leaves up into small pieces! This is a very tactile and super fun way for them to interact with kale before they try them baked in the egg cups.

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Kale and Zucchini Egg Cups

Yield: 4-6

Author: Eat Pretty Darling

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

These kale and zucchini egg cups are super easy to make and pack a veggie punch. They're a great breakfast to have on hand to get food in your belly and your children's bellies quick!

Ingredients

• 1 cup shredded zucchini, squeeze moisture out
• 1 large kale leaf, stem removed and chopped finely
• 6 eggs
• 1/2 cup milk (cow or plant)
• 1/2 cup flour (any type)
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 350 degrees F. Put all of the ingredients into a large mixing bowl. Whisk together until fully incorporated.
2. Line a muffin tin with silicone liners or spray oil so they won’t stick. Pour egg mixture into liners until three quarters full. Bake for 24-26 or until eggs are cooked and set.
3. Serve immediately or store in an air tight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds or until warm.

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