Egg Muffin Recipe with Peppers, Kale, and Cheddar
This savory egg muffin with veggies is a great healthy, make-ahead breakfast!
or whole wheat pastry flour
ground black pepper
stems removed and chopped
anaheim chili pepper,
or red bell pepper
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.
these muffins can be refrigerated and reheated for later use.
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how it was!