Teresa's Recipes
Savory Kale and Feta Egg Muffins
Start your day with these delightful Savory Kale and Feta Egg Muffins! Bursting with flavor and nutrition, these muffins are a perfect on-the-go breakfast option. Packed with protein from the eggs and a punch of vitamins from the kale, they will keep you fueled throughout your busy morning. The creamy feta cheese adds a delightful tanginess that complements the earthiness of the kale, making each bite a wholesome treat. This recipe draws inspiration from the Mediterranean diet, known for its emphasis on fresh vegetables and healthy fats, making it not only delicious but also nourishing.
Ingredients
- 6 large Eggs
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup, chopped Kale
- 1/2 cup, crumbled Feta cheese
- 1 tablespoon (for greasing) Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 10g
- Carbs: 3g
- Protein: 10g
- Sodium: 250mg
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
- In a large mixing bowl, use a whisk to combine the eggs, milk, salt, and black pepper until well blended.
- Fold in the chopped kale and crumbled feta cheese, ensuring an even distribution throughout the mixture.
- Spoon the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until the muffins are puffed up and the tops are lightly golden.
- Allow the muffins to cool in the tin for a few minutes before gently removing them to a wire rack to cool completely.
- Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Feel free to add diced bell peppers, onions, or mushrooms for extra flavor and nutrition.
- These muffins can be frozen! Simply reheat them in the microwave or oven for a quick breakfast option.
- Experiment with different cheeses like goat cheese or cheddar for a unique twist.