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Add a photoBreakfast for dinner? These toasty egg cups filled with creamy scrambled eggs from Sunset Magazine are perfect.
Just a few simple changes, like swapping out a few of the eggs with egg whites, really lightens up the dish.
Ingredients
- 1 kale leaf, chopped
- 2 tsp butter
- 1/4 cup onion, minced
- 2 large eggs
- 2 large egg whites
- 1 tsp thyme, minced
- 2 tbs Parmesan cheese, shredded
- 2 slices whole wheat bread
- 1/2 tbs butter
- salt and pepper to taste
Directions
- 1. Preheat oven to 400. Cut crusts off bread, brush with 1 tbs melted butter, and bake 10 minutes until bread is lightly browned.
- 2. Whip eggs together.
- 3. Heat non-stick skillet with remaining butter and saute onion for 4 minutes until soft. Add kale and cook another minute.
- 4. Add eggs and thyme and scramble, stirring to cook eggs until set.
- 5. Add Parmesan and stir to melt. Salt and pepper to taste.
- 6. Fill bread cups with eggs, and top with tomato.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 2 servings | |
| Calories 227 | |
| Calories from Fat 123 | 54% |
| Total Fat 13.8g | 17% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 359mg | 15% |
| Potassium 197mg | 6% |
| Total Carbs 11.96g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.53g | 2% |
| Protein 14.3g | 23% |
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