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Curtis Stone’s egg bites with kale and fetta recipe
Curtis Stone’s egg bites with kale and fetta recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Keto-friendly egg bites with kale and feta, great for a quick and healthy snack or breakfast option.
Ingredients:
  • 30.00 gm butter, melted
  • 6 extra-large Free Range Eggs
  • 125ml milk
  • 60g kale
  • 125g fetta, crumbled
  • 140g yoghurt
  • 20.00 ml chopped fresh dill
  • 2 spring onions, thinly sliced (optional)
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) while brushing a 24-hole mini muffin pan with melted butter. In a large jug, whisk together eggs and milk. Evenly distribute kale among the muffin holes, pour the egg mixture, and top with crumbled fetta.
  • Bake for 10-13 minutes until the egg mixture is just set in the center. Let it rest for 5 minutes to cool before serving.
  • In a small bowl, mix yoghurt and dill. Serve the egg bites on a plate and top each with a dollop of the dill yoghurt. Optional: garnish with spring onion.

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