Kale Tomato Egg Cups
These Kale Tomato Egg Cups are not only super simple, but also Paleo, Keto, and Whole 30 approved! This recipe should be added to your Sunday Funday Meal Prep Day! Why? Because it takes less than 10 minutes, and you can throw the whole darn pan in the refrigerator until the next morning to be served piping hot. Guess what else? Any "cups" that were not eaten can be saved and reheated throughout the week for a complete quick meal!
Why do I call these Kale Tomato Egg Cups a full meal? They have blood sugar-balancing superpowers!
If you want to stop being a slave to your blood sugar curve, there are four ingredients you should include at each meal to prevent your blood sugar from going on a rollercoaster. Thanks to the work of the famous Kelly Leveque, we now know that FAT, FIBER, PROTEIN, AND GREENS are the fabulous four ingredients that help keep you full and prevent cravings. If you have a wacky blood sugar regulation, your symptoms will be constantly hungry, craving sugar, fatigue, waking up in the middle of the night, and shakiness! Do yourself a favor, get each of these ingredients in each of your meals!
These Kale Tomato Egg cups are a great source of Vitamin D and antioxidants!
People usually turn up their noses at kale, but the truth is that it grows on you! I try to sneak it in wherever I can such as pasta sauces, smoothies, muffins, and omelets. Kale is a powerful antioxidant aka street cleaner. Any debris, free radicals, and toxins bind to antioxidants and are then swept away. After taking my 23andme genetic test, I found out I have an increased chance of macular degeneration ( a progressive eye disease that can cause blindness). The kale tomato egg cups have lutein from both the tomato and the kale, which combats macular degeneration. Oh but don't let me forget to mention that eggs are a great source of Vitamin D, omega 3's, and sulfur all of which drive down inflammation and you guessed it more antioxidants!
If you have hung around me long enough, you know I'm big on non-toxic cookware!
Teflon can contain PFOA or PTFE which can create toxic fumes when heated. These fumes can cause breathing difficulties, scratchy throat, and even a fever! Aluminum is a well-established neurotoxin aka attacks the nervous system. Terrifying! I use only my NON-TOXIC CERAMIC COOKWARE FROM CARAWAY. You can click the link to learn more!
Also, eggs can cause a lot of digestive problems for quite a few people!
If you find yourself nauseous, gassy, or just not feeling the greatest you may have an egg sensitivity. Curious? You can find out with my simple FOOD ALLERGY TEST that you can do in the comfort of your own home.
I hope you enjoy these delicious Kale Tomato Egg Cups! Let me know if you make them!
xoxo,
Dr. Sheena
INGREDIENTS:
6 Tsp Kite Hill Cream Cheese
1/2 cup Chopped Kale
6 Sliced Tomatoes
Avocado Oil Spray
Everything Bagel Seasoning
INSTRUCTIONS
- Spray each muffin pan with avocado oil spray
- Start building the cups starting with a handful of chopped kale, sliced tomato, and 1 tsp kite hill cream cheese.
- Crack a whole egg over the top of all these ingredients and sprinkle with Everything Bagel seasoning.
- Bake cups at 350 for 20 minutes. * You can do more or less time depending on egg preference.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
