Egg Muffin Cups

10 Eggs

1/2 tsp sea-salt or Herbamare

2 teaspoons EVOO (Extra Virgin Olive Oil)

1/2 yellow onion, diced

1 cup diced sweet bell peppers

1 cup diced mushrooms

1-2 cloves of garlic, minced or finely grated

1-2 cups of kale, thinly sliced, stems removed


Preheat oven to 325 degrees. Whisk eggs & sea salt in a mixing bowl and set aside.

On medium heat saute onions, peppers, and mushrooms until softened.

Add minced garlic and kale stir on medium heat until kale is wilted. Remove from heat and add to egg mixture, stir to combine.

*Alternatively you can add the veggies raw to the egg mixture and continue with the next step, for quicker prep, but you will have less flavour this way. 

Coat a muffin tray with coconut or olive oil OR line with paper or parchment cups.

Pour the egg/kale mixture into each muffin tin leaving some room at the top. Bake in the oven for 15-20 minutes. *Check centres, if too soft they're not done, be careful not to overcook, no one likes rubbery eggs. 

Remove from oven and let cool before removing the liners. Top with fresh green onions, grated cheese or bacon, enjoy!

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