Egg Muffins with Kale & Tomato
American
Prep Time
10 min
Cook Time
18 min
Serves
4
Difficulty
Easy
Protein-packed baked egg cups loaded with kale, diced tomato, and melted mozzarella — meal prepped in a muffin tin in under 25 minutes. Mornings just got easier.
Ingredients
- Eggs6–8
- Kale, finely choppeda handful
- Tomato, diced1 medium
- Mozzarella or any melting cheesea handful, grated
- Dried thyme or Italian seasoninga pinch
- Chilli flakesoptional
- Salt and pepperto taste
- Olive oil or butterto grease muffin tin
Method
- 1
Preheat oven to 375°F. Grease a muffin tin generously.
- 2
Whisk eggs with salt, pepper, and herbs. Stir in kale, tomato, and most of the cheese.
- 3
Pour mixture into muffin cups, about three-quarters full. Top with the remaining cheese.
- 4
Bake for 15–18 minutes until puffed and set in the centre. They'll deflate slightly as they cool — that's normal.
- 5
Run a knife around the edges and pop out. Eat warm, or refrigerate for up to 4 days.
