Spicy Green Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Cups Kale, Chopped & De-stemmed4 Green Onions2 Tbsp Cilantro, Minced & Fresh1 Jalapeno, Finely chopped & de-seeded1 Tbsp Oregano, Dried11 Egg Whites7 Whole EggsSaltPepper
1) Preheat oven to 375F. Spray a 12 muffin tin with cooking spray.
2)In a medium pan sauté kale and onion until kale is soft and wilted.
3)Add cilantro, oregano, jalapeno, salt, and pepper to a medium bowl. Stir in kale and onion until everything is well combined.
4)In a separate large bowl, whisk together the egg whites, whole eggs and salt & pepper. You want mixture to be fully scrambled.
5) Distribute the veggie mixture evenly between your 12 muffin cups.
6) Distribute egg mixture evenly between the cups.
7) Bake for about 30 minutes, until the muffins are golden brown and puffed up.
8) Let cool in pan for a few minutes and then remove to a cooling rack.
Serving Size: Yields 12 Muffins (2 Muffins per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user IMERAY.
2)In a medium pan sauté kale and onion until kale is soft and wilted.
3)Add cilantro, oregano, jalapeno, salt, and pepper to a medium bowl. Stir in kale and onion until everything is well combined.
4)In a separate large bowl, whisk together the egg whites, whole eggs and salt & pepper. You want mixture to be fully scrambled.
5) Distribute the veggie mixture evenly between your 12 muffin cups.
6) Distribute egg mixture evenly between the cups.
7) Bake for about 30 minutes, until the muffins are golden brown and puffed up.
8) Let cool in pan for a few minutes and then remove to a cooling rack.
Serving Size: Yields 12 Muffins (2 Muffins per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user IMERAY.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 6.5 g
- Cholesterol: 229.2 mg
- Sodium: 258.2 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.1 g
- Protein: 17.4 g
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