Breakfast Egg Muffins with Kale & Cheese
Prep time
Cook time
Total time
Becky Rosenthal from Vintage Mixer posted this FANTASTIC recipe on her blog last week! Breakfast Egg Muffins with Kale & Cheese. I mean, can we get any more Vitamin C & A from the kale, choline from the eggs, and protein from the eggs and cheese to make this meal any more optimal to our health? Not only are they delicious. I made a dozen and we ate them throughout the week. Breakfast time was fast, pre-prepared, and tasty. You can eat the muffin with a fruit and baked sweet potato. I baked the sweet potatoes on the weekend, too, for easy weektime, fuss-free meals. You now have a well-rounded breakfast: Veggies, protein, sweet potatoes, and fruit. Colorful, delicious, & nutritious. I altered her original recipe slightly. Here’s my semi-revised version:
Author: Becky Rosenthal
Recipe type: Breakfast Muffins
Cuisine: Breakfast American
Serves: 12
Ingredients
- 12 Eggs
- ¼ Cup milk
- ¼ Cup wheat flour
- 1 tsp Garlic powder
- Salt & Pepper to taste
- ¾ Cup cheddar cheese, grated (I used a reduced-fat shredded Mexican mix from Trader Joe’s)
- 1 Shallot, diced
- 1 Cup kale, chopped
- 1 Jalapeno, seeds removed, diced
Instructions
Pre-heat oven to 350 degrees bake. Line a 12-muffin tin with cupcake liners. Spray the cupcake liners. Or you can spray the muffin tin with a spray and skip the liners if you don’t have any, but it will be more clean-up.
Mix the shallot, kale, and jalapeno in a bowl.
In another bowl, whisk the eggs, flour, milk, garlic powder, salt & pepper.
Evenly distribute the veggie mix & cheese into the muffin cups.
Using a ¼ measuring cup, pour the egg mixture into each muffin cup.
Bake for 35 minutes. And you are all set for a simple breakfast for the week.
Nutrition Information
Serving size: 1 muffin Calories: 108 Fat: 6.6 Saturated fat: 2.4 Carbohydrates: 3.8 Sugar: 1.1 Sodium: 97 Fiber: 0.5 Protein: 8.3 Cholesterol: 215
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HHB,Yes, I always like bnaana cake and muffins. Especially during baking. That sweet smell simply makes me feel like making myself a cup of tea and waiting to eat the cake…I will do the same when bought some small and sour blueberries. Otherwise would boil them with maple syrup to go with pancakes for breakfast.
I have a great applesauce banana bread/muffin recipe: https://sarahkoszyk.com/wordpress/?p=336
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Thank you!
Oh yes, I’m baking up a storm blbreuery muffins, scones and tonight it was a bread pudding made with pumpkin pie spice. It was delicious and might help me make it through the coming storms..-= Kristen M. s last blog .. =-.
Yum!
Really liked what you had to say in your post, Sarah Koszyk MA RD, thanks for the good read!
— Les
http://www.terrazoa.com
Glad you enjoyed! They’re delicious!
Yes, Fall is about comfort foods buaecse it’s too cold to do anything else. When we were snowed in last year, all I did was bake everything in the house. And now I’m already salivating over Thanksgiving recipes..-= kirida s last blog .. =-.
I know! You CAN make Thanksgiving recipes any time of the year, you know!
Thanks so much for sharing my recipe. I’m so encouraged to hear when someone is enjoying the food I create 🙂
Becky: You are welcome! You’re recipes are AWESOME and your website rocks. Thanks for being such an inspiration.