Baked Kale & Feta Egg Muffins
- Number of Servings: 12
Ingredients
6.0 clove Garlic4.0 cup, chopped Kale1.0 large Onions, raw10.0 large Scallions, raw0.5 tbsp Extra Virgin Olive Oil8.0 oz Cheese, Feta, Fat Free, President12.0 serving Egg (Eggland's Best Organic) 1 egg
Preheat oven to 350 degrees. Sautee chopped onion, scallion, and minced garlic until onions are translucent. Transfer to the mixer bowl. In the same pan, heat EVOO and wilt chopped kale taking care not to burn. Add the kale to the mixer bowl along with salt and pepper. Allow contents to cool and then add the eggs. Beat just until well blended. Spray 12 cup muffin tin with non-stick spray and distribute the mixture evenly into pan. Bake at 350 for 22 to 25 minutes. Store in fridge. Reheat in microwave or toaster oven.
Serving Size: Makes 12 1 muffin servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user NJA8168.
Number of Servings: 12.0
Recipe submitted by SparkPeople user NJA8168.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 4.8 g
- Cholesterol: 173.3 mg
- Sodium: 252.3 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.7 g
- Protein: 12.1 g
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