• 5 eggs
  • pinch of salt
  • pinch of pepper
  • 1 cup chopped Certified SC grown kale
  • 3 oz. shredded cheddar, reserve a few pinches to sprinkle on top of the breakfast cups


  1. In a mixing bowl whisk the eggs with salt and pepper.
  2. Add kale and cheddar to the eggs.
  3. Use a spoon and mix together the ingredients.
  4. Spray a muffin tin with nonstick cooking spray.
  5. Spoon mixture equally into 6 muffin cavities.
  6. Sprinkle extra shredded cheese on top of the cups if desired.
  7. Bake for 15 minutes at 400 F.

Ag Fact: After a frost, Kale becomes sweeter.