Pepper Kale Cups
Golden, savoury bites packed with smoky roasted red pepper and tender kale, these muffin-tin cups have a satisfyingly eggy flavour from kala namak and a richness from nutritional yeast. They come out of the tin beautifully set — crisp at the edges, custardy within — and are equally at home on a brunch table or tucked into a lunchbox. A fresh green smoothie alongside makes them a brilliant start to the day.
Allergens:gluten (chickpea flour is gluten-free, but check packaging for cross-contamination; JustEgg contains no gluten), soy (if using soy milk or JustEgg — check label)
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Breakfast
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Diet: Vegan
Nutritional Values
Each cup is a source of plant protein from chickpea flour (or JustEgg), with kale contributing iron and vitamins C and K, and roasted red peppers adding vitamin A. Free from cholesterol, hen eggs, and dairy.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 90 kcal | -- |
| Total Fat | 2.5 g | 3% |
| Saturated Fat | 0 g | 0% |
| Monounsaturated Fat | 1 g | -- |
| Polyunsaturated Fat | 0.5 g | -- |
| Sodium | 360 mg | 16% |
| Total Carbohydrate | 13 g | 5% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 3.5 g | -- |
| Protein | 6 g | 12% |
Ingredients
Instructions
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Pepper Kale Cups Golden, savoury bites packed with smoky roasted red pepper and tender kale, these muffin-tin cups have a satisfyingly eggy flavour from kala namak and a richness from nutritional yeast. They come out of the tin beautifully set — crisp at the edges, custardy within — and are equally at home on a brunch table or tucked into a lunchbox. A fresh green smoothie alongside makes them a brilliant start to the day. Ingredients [ ] 240 ml (1 cup) chickpea flour (or one 375 ml bottle of JustEgg plant-based liquid egg, if preferred) [ ] 180 ml (¾ cup) unsweetened plant-based milk (oat or soy work well) [ ] 2 tbsp nutritional yeast [ ] ½ tsp kala namak (black salt, for an eggy sulphurous flavour) [ ] ¼ tsp fine sea salt [ ] ¼ tsp freshly ground black pepper [ ] ½ tsp onion powder [ ] ½ tsp garlic powder [ ] 1 tsp olive oil, plus extra for greasing the tin [ ] 80 g (1 packed cup) curly kale, tough stems removed, finely chopped [ ] 100 g (½ cup) roasted red peppers (from a jar or home-roasted), patted dry and finely diced Instructions [ ] 1. Preheat your oven to 190 °C (170 °C fan / Gas 5). Lightly grease a 12-hole muffin tin with olive oil or line with silicone cases. [ ] 2. In a large mixing bowl, whisk together the chickpea flour, plant-based milk, nutritional yeast, kala namak, sea salt, black pepper, onion powder, and garlic powder until you have a smooth, lump-free batter. (If using JustEgg, simply whisk it with the nutritional yeast and seasonings — omit the milk.) [ ] 3. Add the olive oil, chopped kale, and diced roasted red peppers to the batter and stir well to distribute evenly. [ ] 4. Ladle the batter into the prepared muffin holes, filling each about three-quarters full. [ ] 5. Bake for 22–25 minutes, until the tops are set and lightly golden at the edges. A skewer inserted into the centre should come out clean. [ ] 6. Allow the cups to cool in the tin for 5 minutes before running a palette knife around the edges and lifting them out. [ ] 7. Serve warm, or cool completely before storing in an airtight container in the fridge for up to 4 days. https://www.cuisinesavvy.com/recipe/pepper-kale-cups
External Recipes
- Roasted Red Pepper Egg Bites With Kale (Health Score: 44)
HealthScore: 87
Built on chickpea flour and curly kale, these baked cups deliver genuine cruciferous greens and legume-derived protein with very little added fat. Jarred peppers and the combined salts add a modest sodium load, so watch portions if you're serving them with other salty dishes.