Kale, Scallion, and Tomato Egg Muffins

These egg muffins are set on a small circle of crust to give a pastry effect without adding gluten or excess carbs. The crust may rise slightly into the egg as it bakes, giving each muf­fin a unique appearance. You can enjoy these hot or at room tem­perature or make them in advance and reheat throughout the week. Lightly beat the eggs to prevent them from rising too much. If you are using a frozen crust, stamp out the holes while it’s still slightly frozen to keep the crusts from tearing. Save the scraps for breadcrumbs (page 35).

Ingredients:

• 1 Paleo Cali’flour Pizza Crust (page 29)
• 6 large eggs
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 8 small cherry tomatoes, quartered
• 3 tablespoons finely chopped kale (from 1 small leaf)
• 1/2 small scallion (green part only), very thinly sliced

Instructions:

1. Preheat the oven to 375°F (190°C). Line 8 holes of a muf­fin pan with paper cups.
2. Using a 2 1/2-inch (6-cm) cookie cutter or the top of a drinking glass, cut out 8 circles from the crust. Press the crusts into the bottom and up the sides of the paper cups. If they tear, just press them together.
3. In a medium bowl, beat the eggs lightly, then beat in the salt, turmeric, and pepper. Put the tomatoes and kale in the bottom of the muffin cups, then pour the beaten egg into the cups and top with the scallion. Bake for 15 to 20 min­utes, until the eggs are set. Cool in the pan for 2 minutes, then serve. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a toaster oven.

Source of recipe: Amy Lacey is the author of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave.