Mushroom, Egg & Kale Breakfast Muffins

Recipe courtesy of Dawn of Mama Harris Kitchen


A healthy muffin to bake ahead of time and heat up on the go!

Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: Recipe makes 4 Muffins


1 teaspoon extra virgin olive oil
2 cloves garlic, minced
1/4 cup kale, chopped
4 cherry tomatoes, quartered
3 white button mushrooms, sliced
3 large eggs
1 tablespoon unsweetened almond milk
1/2 teaspoon dried basil
salt and pepper, to taste
2 tablespoons sharp cheddar cheese


Preheating oven to 350 degrees.

Spray muffin pan with Olive oil.

In a large bowl combine garlic, kale, tomatoes, and mushrooms.

In a separate bowl combine eggs, almond milk, salt and pepper and basil. Whisk until well combined, then add to vegetables and stir together until mixed well.

Split mixture between four muffin spaces (they puff up quite a bit while cooking). Sprinkle the cheese over the tops just before baking for 20 minutes. Remove from oven and let cool.

Once they puff back down, you can remove them and place on a cooling rack or serve.


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