Baked Kale & Feta Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Baked Kale & Feta Egg Muffins calories by ingredient


Introduction

Savory muffins to make ahead for an easy, healthy breakfast. Savory muffins to make ahead for an easy, healthy breakfast.
Number of Servings: 12

Ingredients

    6.0 clove Garlic
    4.0 cup, chopped Kale
    1.0 large Onions, raw
    10.0 large Scallions, raw
    0.5 tbsp Extra Virgin Olive Oil
    8.0 oz Cheese, Feta, Fat Free, President
    12.0 serving Egg (Eggland's Best Organic) 1 egg

Directions

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.