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:
Recipe type: Breakfast Muffins
Cuisine: Breakfast American
Serves: 12
  • 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
  1. 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.
  2. Mix the shallot, kale, and jalapeno in a bowl.
  3. In another bowl, whisk the eggs, flour, milk, garlic powder, salt & pepper.
  4. Evenly distribute the veggie mix & cheese into the muffin cups.
  5. Using a ¼ measuring cup, pour the egg mixture into each muffin cup.
  6. 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