Breakfast Egg Muffins
Healthy Breakfast Egg Muffins with Kale and Tomatoes, a delicious and highly nutritious breakfast recipe that is low carb, keto-friendly, low calorie, and jam-packed with super healthy vegetables. Great as a breakfast on the go too, or a nice brunch, these mini omelettes are easy to make, and go well with the whole family. Simple, but highly delicious, they can be made with pretty much anything you like.
Servings: 6 muffin cups
Calories: 83kcal
Ingredients
- 5 eggs
- ⅔ cup full-fat milk
- 3 tomatoes
- ½ cup shredded kale
- 1 spring onion
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- oil spray to grease
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a 6-hole muffin tin with oil.
- Chop the spring onion and tomatoes, and divide them between 6 muffin tin holes together with the shredded kale.
- In a bowl, beat the eggs with the salt and black pepper, then add the milk and stir to combine.
- Pour the egg mixture oven the vegetables, then bake in the oven for about 20 minutes or until the muffins are cooked through.
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 139mg | Sodium: 166mg | Potassium: 259mg | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 15.5mg | Calcium: 66mg | Iron: 0.9mg