Healthy Breakfast Egg Muffin Cups with Kale and Tomatoes, a delicious and highly nutritious breakfast recipe that is low carb, low calorie, and jam-packed with super healthy vegetables. Great as a breakfast on the go too.
As much as I love breakfast, I don’t get very creative with it. The kids are up, and the whole world is up, you want to get their little tummies full, and would rather not hear them whinge for too long.
That means, I might make some quick pancakes, which they always love, or some porridge (one loves it, with the other one it’s a bit of a hit and miss), or some good old weetabix and fruit.
But guess who is going to nursery in September? I can’t believe my tiny baby is now a big girl! Annd after all the excitment of getting them into nursery, you start panicking about their lunch box, and about providing them with a filling and nutritious breakfast to keep them going.
If I haven’t quite started thinking yet about the lunch box, I have experimented with some breakfast ideas. And these yummy scrummy breakfast egg muffin cups are absolutely fantastic.
They can either be made fresh on the day, or made ahead the night before, and refrigerated. Either way, they are super healthy, and can be eaten on the go too.
Now, I am not really a kale girl, but when I buy some, I tend to use it in as many dishes as possible, just to use it up, as I know that if it stay for too long in the fridge, it will eventually end up in the bin.
The first successful kale dish was my Breakfast Sweet Potato Hash with Kale, Eggs & Chorizo and I really loved it. This time, my lovely egg muffins got a bit of kale goodness in them, and that worked really well.
With these muffins, you can choose any filling you like, there are endless combinations you can make. From vegetarian, like mine, to leftover chicken, beef or even fish, bacon, mushrooms, cheese, anything goes. And they keep really well in the fridge, although I would probably not keep them past one full day.
But you rarely get there, they are usually eaten up quickly, so no need to panick about that. Or you can freeze them, and enjoy them any other day. I have not tried that, but it surely works well.
Don’t use muffin paper cups for these muffins, they will stick badly, and you will end up with a big mess. All you have to do is oil the muffin tin holes very well, if you have oil spray even better. Once they are out of the oven, leave them to cool, then use a sharp knife to losen the edges, they should pop out easily.
And this is the best breakfast you can get for the whole family, quick and easy, delicious, and super healthy too!
If you’ve tried thiese HEALTHY BREAKFAST EGG MUFFIN CUPS WITH KALE AND TOMATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Healthy Breakfast Egg Muffin Cups with Kale and Tomatoes, a delicious and highly nutritious breakfast recipe that is low carb, and jam-packed with super healthy vegetables. Great as a breakfast on the go too.
- 5 eggs
- 2/3 cup full-fat milk
- 3 tomatoes
- 1/2 cup shredded kale
- 1 spring onion
- 1/4 tsp salt
- 1/8 tsp black pepper
- oil spray to grease
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Preheat the oven to 180 degrees Celsius. Grease a 6-hole muffin tin with oil.
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Chop the sprin onion and tomatoes, and divide them between 6 muffin tin holes together with the shredded kale.
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In a bowl, beat the eggs with the salt and black pepper, then add the milk and stir to combine.
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Pour the egg mixture oven the vegetables, then bake in the oven for about 20 minutes or until the muffins are cooked through.
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