This whole blogging thing hasn’t been something I’ve been consistent with. The crazy thing is that I love writing, so why is it so hard? If there’s one good thing about being stuck at home during this odd time, it is that you get to rediscover the things that make you happy. Without work (thanks to furlough), I have been thinking about what fulfills me-how can I be truly happy and fend off boredom? Cooking, baking and sharing the results with the world are the ways I am planning.
Anyway, enough personal talk. Let’s get down to business. I started this blog to share some vegetarian recipes I love, as well as some sweet treats, too. Most of these recipes can incorporate meat as well, but given the difficulty in finding ingredients at the store, and with a possible meat shortage on the way, vegetarian products are always there! And if you don’t feel favorably about vegetarian meats, then make it just veggie! Either way, there’s no time like the present to try some new things.
Egg cups are one of my favorite breakfasts that allow me to prep ahead of time. These can be whipped up on a Sunday afternoon and you have breakfast for the whole week. Today’s egg cups are one of my new favorites: balsamic kale & onion Gouda. These have great flavor and pair well with a breakfast meat & toast.
Here’s what you will need: 1 large bunch kale, 2 medium yellow onions, balsamic vinegar, Gouda, olive oil and some salt.
Start by taking the kale off the stem and rough chopping it into thin strips. Next, thinly slice the yellow onions into half circles. Lastly, grate the Gouda cheese (it really is better if you buy the block & grate it yourself-I know it’s a lot of work, but trust me). You will need 1 cup of the Gouda, so you will likely have some extra to enjoy later.
Now for making the actual cups themselves. Start by preheating the oven to 375 degrees. Grease a 12-cup muffin tin with nonstick spray.
In a large pan, heat 1 teaspoon of olive oil until shimmery. Add the onions and 1/2 teaspoon of salt and stir to coat. Cook the onions slowly over time, allowing them to brown. You can deglaze the pan by adding small amounts of water, if necessary. The onions will wilt and reduce while turning a rich brown color. Place the onions into a bowl and stir in 1/2 teaspoon of balsamic vinegar.
In the same pan, heat 1 tablespoon of olive oil until shimmery. Add the chopped kale and a pinch of salt. Cook, while stirring, about 2-3 minutes or until the kale is brighter in color and wilts slightly. Add the kale to the bowl of balsamic onions and stir to coat.
Allow the mixture of kale and onions to cool for at least 10 minutes. You are going to add 3/4 cup of the grated Gouda, so you don’t want the mixture to be too hot or the cheese will melt. Once the mix is cooled, stir in the Gouda.
Next, divide your mixture into your muffin tins. They will be about 1/4 full. Aren’t they pretty?!
The choice is yours when it comes to the eggs. You can use 8 eggs, whisked with some salt here or you can use an egg substitute (which is what I chose). The egg cups work well with either option, so do what you feel comfortable with.
Fill each cup until it is about 3/4 full. Using the remaining 1/4 cup of Gouda from the original cup, sprinkle each cup with a little cheese.
Your pan should look like the picture below:
Pop the pan in the oven and bake these for 18-22 minutes until they are puffy and golden brown along the edges. If you know your oven to bake a little unevenly, rotate the cups about halfway through.
Once you remove the cups from the oven, allow them to cool for 2 minutes. Use a knife around the edge of each cup to remove them. You can serve them hot right away, or allow them to cool and throw them in the fridge or freezer to enjoy at a later time. These freeze really well-just heat them in the oven when you’re ready to enjoy, if you decide to go that route!
These little cups are delicious and the protein will keep you full for hours! They are great at breakfast, brunch or lunch. Enjoy!