Healthy Egg Muffins: Kale & Tomato
Servings Prep Time
4muffins 6minutes
Cook Time
Servings Prep Time
4muffins 6minutes
Cook Time
  • 1teaspoon olive oil
  • 1/2 onion– diced
  • 1.7oz kale– equivalent to 1.5 cups – roughly chopped
  • 8 cherry tomatoes– halved
  • 5 egg
  • 3Tablespoon milk– almond, soy, coconut, or cow
  • 1/8teaspoon sea salt
  • black cracked pepper– to taste
  1. Preheat oven to 350°F/ 180ºC.
  2. In a bowl, beat the eggs with the milk and season with a pinch of salt and pepper.
  3. Heat a small amount of oil in a pan over medium heat, add onions and saute until brown.
  4. Add the kale to the pan and stir it through so it wilts, just cook for 1 minute.
  5. Mix the onion and kale in with the beaten egg mixture.
  6. Lightly grease 4 muffin cups with olive oil.
  7. Spoon or carefully pour the mixture evenly into the muffin cups.
  8. Place 3-4 halved tomatoes on top of each one.
  9. Bake for 20-25 minutes or until brown on top and puffy.
  10. Allow to cool for a few minutes before eating, or eat them cold if preferred.
Recipe Notes


  • Use any other veggies you have on hand to make variations – for example kale and mushroom.
  • Add some grated cheese on top before putting them into the oven for a more cheesy flavor and finish.


  • Keep in an airtight container in the fridge for up to 5 days – this makes them a perfect meal to cook in batches. And of course you can also eat them for lunch or snacks too.