Baked Egg Cups 

Baked Egg Cups 


12 eggs 

1/2 a large baguette, torn into 1 inch pieces 

1 cup frozen Kale 

1 cup frozen potato wedges 

12 cherry tomatoes 

Salt and pepper to taste 
1 tsp garlic powder 

Olive oil spray 

1 tablespoon fresh thyme 


1. Preheat oven to 375F. Spray a cupcake pan with olive oil spray making sure it really gets greased all over. 

2. Put the bread, kale, and potatoes in the cupcake pan. Crack each egg carefully into each well. Then add the tomatoes. Sprinkle with garlic powder and salt and pepper. 

3. Put the pan into the oven and bake for 15 minutes or until eggs are set. Sprinkle on the fresh thyme and serve. 

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