Portabella and Kale Breakfast Muffins
- ½ tbsp. olive oil
- 3 cups chopped kale
- 1 portabella mushroom cap, cleaned and chopped
- 1 small shallot, chopped
- 12 eggs
- 2 tsp. salt
- 2 tsp. pepper
- grated cheese, optional
- oil spray
- Preheat oven to 350
- Spray muffin tins with oil spray
- Lightly saute kale in olive oil with some salt and pepper to soften a bit. You don't need to cook it, you just want to take the edge off a bit.
- Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
- Whisk the eggs with salt and pepper in a small bowl.
- Pour eggs in to muffin cups.
- Sprinkle on some cheese.
- Bake in oven for about 20 minutes, or until egg has completely set.
- Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
- Eat or freeze for later use.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/05/portabella-and-kale-breakfast-muffins.html
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