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