Healthy Cupcake Omletes - w baby Kale & turkey bacon.. Which kind of cupcakes are you looking for? Kale is one of the healthiest veggies you can put on your plate. Kale for Baby- Learn About Giving Baby Kale.

With leftover brown rice, julienned sun dried tomatoes, sweet grape tomatoes from Mexico About baby kale salad dressing. You can have your (cup)cake and eat it too. Healthy-dessert fanatic Katie Higgins, of both the blog and new book Chocolate-Covered Katie, tells you how, with these five recipes. You can cook Healthy Cupcake Omletes - w baby Kale & turkey bacon. using 14 ingredients and 16 steps. Here is how you cook that.

Ingredients of Healthy Cupcake Omletes - w baby Kale & turkey bacon.

It's of Filling.
Prepare 1 box of egg beaters egg whites.
Prepare 1 tbsp of diced red onion.
Prepare 2 tbsp of diced red pepper.
It's 1 tsp of freshly ground pepper.
You need 1 pinch of sea salt.
Prepare 1 cup of chopped Baby Kale.
It's 1 tbsp of fresh diced jalapeño (+/- for heat).
It's 1 clove of garlic - diced.
Prepare of Top.
Prepare 2 each of medium tomatoes.
You need 1 of olive oil spray.
Prepare of Outer.
You need 12 each of Jenie-O turkey bacon strips.

Baby kale is readily available and has smaller softer leaves that many healthy eaters find more palatable than the larger leaves. All kale is healthy, therefore it's hard to measure which type can be considered the healthiest. Each type contains a host of vitamins, minerals, and antioxidants. Add all ingredients to your slow cooker, turn it on, and forget about it.

Healthy Cupcake Omletes - w baby Kale & turkey bacon. instructions

Lay bacon strips flat on a baking sheet & bake for about 10 min on 350, they can get semi firm but don't let them get crispy!.
While baking, dice up your filling veggies and put in med mixing bowl..
Add salt & pepper.
Add carton of egg whites & mix.
Take bacon out & lay on paper towel, let cool to touch, about 5 minutes.
Thinly slice tomatoes, you'll need 12 slices total, set aside.
Tear (or slice) bacon strips in half & line bottom of cupcake cups with 1 each (2 half strips each) / cross them to cover bottom.
Press the bacon in against the edges & twirl around to grease up cup from bacon grease.
Add filling by scooping up 1/4 cup & pour into bacon lined cups, stir mixture in bowl each time to evenly distribute to cups.
Top each with a tomato slice, make sure each slice has at least 1 opening for some of the egg to bubble into during baking.
Lightly spray the tops w olive oil.
Bake at 350 for 20-30 min / until egg is cooked through.
Remove cupcakes & let cool on a paper towel..
Refrigerate each in a separate wrap or bag for easy grab & go..
You can even freeze some for later, just thaw in fridge overnight..
To heat, place on paper towel & microwave for 30 seconds. Enjoy!.

So easy, super healthy, warm and cozy. Perfect for the busy fall nights. Baby Kale Health Coaching supports mamas and families in making healthy choices, creating fun food and. Place pine nuts in a skillet over medium-high heat. When I make this baby kale salad recipe for a gathering with friends, it always does well.