I love having people over to eat. Dinner parties were my specialty until I had two children! Now, brunch is the ticket at my place. I start the day with a bang and can still get to bed at a decent time.
Given how early my children wake up, I have plenty of time to put together a brunch for friends the day of, but I’d much rather sit and sip coffee before my guests arrive. So make-ahead brunch recipes have become a bit of a specialty. This easy brunch menubuilt around a spinach and cheese strata was my go-to until I recently came up with these Baked Egg and Kale Cups.
Making these is simple business: steam a bunch of kale, use it to line the wells of a muffin tin, crack an egg inside each well (right on top of the kale), bake and eat. If you feel fancy, sprinkle grated Parmesan on top. Otherwise, salt and pepper will do. Think your kiddo won’t eat kale? Think again: these are like those surprisingly popularkale chips you’ve surely heard all about, with an egg. Even better! If your little one isn’t into kale chips, you can always use a piece of lean, organic ham or all-natural organic bacon in it’s place. Either way, you end up with a scrumptious little egg “muffin” that’s easy to make on the fly or can be made ahead of time—whatever works for you.
If you’re looking for something to go with these Baked Egg and Kale Cups, look no further than this effortless Maple Yogurt Mousse. It is unique, easy to make, made with healthy plain Greek-style yogurt and, most important of all, out of this world delicious. It makes a perfect brunch sprinkled with granola and served alongside these eggs. Also keep these in mind for an afternoon snack or packed lunch! Simply replace a hard boiled egg with one of these “cups” whenever you have them on hand.