Egg Muffin Recipe with Peppers and Kale

Egg Muffin Recipe with Peppers, Kale, and Cheddar

This savory egg muffin with veggies is a great healthy, make-ahead breakfast! 
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine Eggs
Servings 12 muffins

Ingredients
  

  • 1 dozen eggs
  • 1/4 cup of milk
  • 1/4 cup spelt flour, or whole wheat pastry flour
  • 1 clove or garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup cheddar cheese, grated
  • 1 shallot
  • 1 cup kale, stems removed and chopped
  • 1 anaheim chili pepper, or red bell pepper

Instructions
 

  • Preheat oven to 350. Line muffin tin with parchment muffin liners or paper liners sprayed with cooking spray. Chop the kale, shallot and red pepper. Mince the garlic if you're using whole garlic.
  • In a large bowl whisk all of the eggs together with the milk and flour. If there are a few bubbles of flour that's okay, they will cook out. Add in garlic, salt and pepper.
  • In the muffin pan divide out vegetables, shallot, and cheese. Using a 1/4 measuring cup pour egg mixture into each muffin liner.
  • Bake at 350 for 35 minutes.

Notes

these muffins can be refrigerated and reheated for later use.
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