Kale Egg Tortilla Cups

These delish, holdable egg bites are a fabulous brunch idea, perfect for passing around. I have been loving these low carb mini tortillas (Amazon, duh). I molded them in muffin tins that I then filled with a tasty egg mixture and baked. Def use whatever combo of veggies and cheeses you have on hand, in my case it was kale and Parmesan. This easily made a dozen. Big hit with the guests!

You’ll need:
1 cup cooked, chopped kale (1 1/2 cups raw)
4 whole eggs, 4 egg whites
1/2 cup shredded Parmesan
1/3 cup chopped parsley
1 tsp salt
1/2 tsp each pepper and garlic powder
12 mini tortillas

Oven to 400. Lightly oil two muffin tins, coating all over. Place a mini tortilla in each one, folding in to create a cup like shape. Sauté the kale lightly until tender and reduced in size. Set aside to cool. Whisk the eggs in a medium size bowl. Add the seasonings, cheese, then cooled kale. Mix well. Using a 1/3 cup measuring cup, spoon the egg mixture into each tortilla cup until 2/3 way up so as to avoid spillage. Bake until eggs are firm to the touch and puffed up, about 15 minutes. Let cool until you can handle them. I used a spoon to gently remove from the tin to a serving platter. Serve warm and holdable.