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+ servings
4 from 12 votes
2 breakfast egg muffin cups on a table with a muffin tray in the background
Healthy Breakfast Egg Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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.

Course: Breakfast
Cuisine: International
Keyword: healthy breakfast
Servings: 6 muffin cups
Calories: 83 kcal
Author: Daniela Apostol
  • 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
  1. Preheat the oven to 180 degrees Celsius. Grease a 6-hole muffin tin with oil.

  2. Chop the spring onion and tomatoes, and divide them between 6 muffin tin holes together with the shredded kale.

  3. In a bowl, beat the eggs with the salt and black pepper, then add the milk and stir to combine.

  4. Pour the egg mixture oven the vegetables, then bake in the oven for about 20 minutes or until the muffins are cooked through. 

Nutrition Facts
Healthy Breakfast Egg Muffins
Amount Per Serving
Calories 83 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 139mg46%
Sodium 166mg7%
Potassium 259mg7%
Carbohydrates 4g1%
Sugar 3g3%
Protein 6g12%
Vitamin A 1330IU27%
Vitamin C 15.5mg19%
Calcium 66mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.