Portabella and Kale Breakfast Muffins
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Ingredients
  • 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
Instructions
  1. Preheat oven to 350
  2. Spray muffin tins with oil spray
  3. 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.
  4. Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
  5. Whisk the eggs with salt and pepper in a small bowl.
  6. Pour eggs in to muffin cups.
  7. Sprinkle on some cheese.
  8. Bake in oven for about 20 minutes, or until egg has completely set.
  9. Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
  10. Eat or freeze for later use.
  11. Enjoy!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/05/portabella-and-kale-breakfast-muffins.html