BAKED KALE & CHIVE EGG MUFFINS

by Janna Breslin

INGREDIENTS

1 cup kale, chopped

¼ cup chives, finely chopped

½ cup almond milk

6 eggs

Black pepper to taste

Cooking spray

Nuts for topping

 

DIRECTIONS

In a bowl, mix the eggs with chives, kale, milk, black pepper and whisk well. Divide this into 8 muffin cups after you’ve greased them with cooking spray. Place the muffin cups in a preheated oven at 350 degrees F and bake for 30 minutes. Take muffins out of the oven, leave them to cool down, transfer them to plates and serve warm for breakfast.

NUTRITIONAL VALUE

(Per serving)

Fat: 13.9 g

Carbs: 4.1 g

Protein: 9.6 g

Total Calories: 174 Calories

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