Savory Kale and Feta Egg Muffins

Ingredients

Eggs

6 large

Milk

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Kale

1 cup, chopped

Feta cheese

1/2 cup, crumbled

Olive oil

1 tablespoon (for greasing)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a large mixing bowl, use a whisk to combine the eggs, milk, salt, and black pepper until well blended.
3. Fold in the chopped kale and crumbled feta cheese, ensuring an even distribution throughout the mixture.
4. Spoon the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 20 minutes, or until the muffins are puffed up and the tops are lightly golden.
6. Allow the muffins to cool in the tin for a few minutes before gently removing them to a wire rack to cool completely.
7. Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.