Serve our Cheesy Kale and Egg Cups with your Sunday brunch. These perfect cup-size bites are made with eggs, potatoes, kale, a five-cheese blend & more!
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2-1/2 cups ORE-IDA Potatoes O’Brien
1 cup tightly packed chopped baby kale
1 clove garlic, minced
1 cup KRAFT Shredded Italian* Five Cheese Blend
8 egg s
3 Tbsp. milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375ºF.
Heat dressing in large nonstick skillet on medium-high heat. Add potatoes, kale and garlic; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing from pan to serve.
Serve with toasted whole grain bread.
Substitute water for the milk.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.