Thank you Hungry Girl for another awesome recipe…Repeat after us: “Kale is delicious. Kale is good for us. Kale tastes great with eggs and cheese.” Good! Now let’s eat.
1/4th of recipe (3 bakes): 183 calories, 9.5g total fat (5.5g sat fat), 566mg sodium, 8g carbs, 2.5g fiber, 2.5g sugars, 18g protein SmartPoints® value 5*
Prep: 15 minutes Cook: 30 minutes MAKES 4 SERVING
3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
1 cup finely chopped kale leaves
1 1/2 cups shredded reduced-fat cheddar cheese
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
- If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
- Place cauliflower rice and kale in a large microwave-safe bowl. Cover and microwave for 3 minutes.
- Add all remaining ingredients. Stir to mix.
- Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
- Bake until firm and cooked though, 23 – 25 minutes.
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- 8”H x 9”L x 5.5”D
Have a ThirtyOne-derful day!