1/2 a large baguette, torn into 1 inch pieces
1 cup frozen Kale
1 cup frozen potato wedges
12 cherry tomatoes
Salt and pepper to taste
1 tsp garlic powder
Olive oil spray
1 tablespoon fresh thyme
1. Preheat oven to 375F. Spray a cupcake pan with olive oil spray making sure it really gets greased all over.
2. Put the bread, kale, and potatoes in the cupcake pan. Crack each egg carefully into each well. Then add the tomatoes. Sprinkle with garlic powder and salt and pepper.
3. Put the pan into the oven and bake for 15 minutes or until eggs are set. Sprinkle on the fresh thyme and serve.