It seems that kale is the superfood of the moment, and while I see tons of recipes out there that use kale, I don’t know anyone that actually eats kale. I’ve had a few disastrous attempts at making kale chips (burnt on the outside, soggy on the inside) and I decided to throw kale into the “too hard” basket.
Then I decided to rekindle my relationship with kale by adding it to recipes, rather than allowing it to have the starring role. Therefore I decided to pair it with the food everyone loves, bacon!
The results of this experiment were awesome – meaning that my kids made these breakfast bites disappear before I could even get a look in. Then there were requests for more of these little morsels – so if you want to give kale a rethink, this is a great recipe to use it in. The measures here are rough – you can use more or less kale, bacon, add other vegetables etc
Kale and Bacon Breakfast Bites (makes 12 or so)
- 5-6 bacon rashers, trimmed and cut into small squares
- 1/2 onion, finely diced (could also use shallots)
- 3-4 eggs + 1/2 cup of milk, beaten and combined
- 3-4 kale leaves finely chopped
- Cheddar cheese to top
- Fillo pastry
Grease muffin trays and cut a sheet of fillo pastry into a couple of squares. Line the trays with pastry, but don’t overdo it as you want the pastry to encase the mixture rather than be too thick and gluey.
Then combine the ingredients except the cheese and fill each muffin hole individually with kale, bacon and egg mixture. Sprinkle with cheese and garnish with cracked pepper.
Cook for about 10 minutes at 180 degrees or until done ( egg mixture shouldn’t be runny).
Enjoy for breakfast or as a snack – and remember, you can modify the recipe with the vegetables you have! I reckon these would taste terrific with some tomatoes – regular or semi dried, capsicum etc.