Egg and Kale Muffins

These yummy little muffins are loaded with protein, greens, and Vitamin C.  They reheat nicely–just put them in the microwave for one minute for a quick and satisfying breakfast.IMG_3757

Ingredients:

  • 9 eggs
  • Handful of fresh flat leaf parsley
  • 3 or 4 kale leaves, ribs removed and shredded
  • 1/2 small onion
  • 1 red bell pepper
  • 4 slices turkey bacon
  • Salt and pepper to taste
  • Coconut oil melted, to grease pan

Steps:

  1. Preheat oven to 350
  2. Grease muffin pan with coconut oil
  3. In a food processor blend kale, parsley, onion and turkey bacon
  4. Chop bell pepper into small pieces
  5. Whisk egg and spices
  6. Combine all ingredients and pour into muffin cups
  7. Bake about 20 minutes or until set

Makes 12 muffins.

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9 thoughts on “Egg and Kale Muffins

  1. Oh a quick question – I noticed there’s no flour in this muffin recipe. Does it bind just with the eggs? Also, is it possible to make it flat on a tray and cut into pieces after baking? Thanks Jules! Shaz

    • Good questions! You don’t need flour in this recipe. Scoop out the mixture with a measuring cup and pour into the muffin cups. Don’t fill to top as they fluff up in oven. You can try pouring it into a tray–it will need to have sides as the mixture is runny. Let me know how it goes -Jules

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