Welcome to the world’s easiest and most flavorful breakfast! We introduce you to Mushroom and kale egg muffins! Egg muffins happen to be one of our favorite go-to breakfast items ever! They are so versatile and are pretty enough to serve to friends yet easy enough to make ahead for your busy week! We chose to fill these guys with kale, mushrooms and swiss cheese that we picked up from Whole Foods today and WOW, they are delicious!
We simply chopped up some lacinato kale and mushrooms and sautéed them with a minced shallot. Added that mixture to some beautiful, organic eggs, tossed in the shredded swiss and seasoned with some salt and pepper. That’s it! How easy is that?
Grease a muffin tin and fill the cups about 2/3 full. Pop them in the oven and bake for about 18 minutes.
Let them cool for about 5 minutes before removing them from the muffin tin and voila! Breakfast is served! You can even make up a batch and store them in an airtight container in the fridge for up to a week. When you are ready to eat them, just pop ’em into the microwave for 30 seconds and you are good to go!
Want another delicious egg muffin recipe?
http://www.goodthymekitchen.com/artichoke-sundried-tomato-egg-muffins/
- 6 large eggs
- 1 C kale - chopped
- 1 C mushrooms - stems removed and diced
- ½ C swiss cheese - shredded
- 1 shallot - minced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. olive oil
- Preheat oven to 350°
- Grease muffin tin using nonstick spray or olive oil. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and saute for about 3 minutes. Add the kale and shallots and saute another 2 minutes. Set aside and cool.
- In a medium bowl, whisk the eggs. Add the salt, pepper, swiss cheese and mushroom kale mixture. Using a spoon, fill muffin cups evenly with egg mixture.
- Bake for 15-18 minutes until eggs are cooked through and not jiggly.
- Allow to cool for 5 minutes before removing from tins. Store in airtight container in fridge for up to 1 week. Microwave 30 seconds to reheat.
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