Not quite frittatas, not quite quiches, these portable egg muffins are packed with good-for-you greens like kale and get a healthy kick from fresh jalapeño. They're a great make-ahead meal that you can enjoy all week long!
Read on for the recipe.
Ingredients 3 cups kale, de-stemmed and chopped into thin ribbons Directions Yields 12 muffins
Gluten-Free Green Egg Muffins
1/4 small onion, diced, or 4 green onions, finely sliced
2 tablespoons fresh cilantro, minced
1 jalapeño, very finely diced (de-seed and remove the white parts to decrease spice)
1 tablespoon dried oregano
11 egg whites (I use a small carton of organic, free-range liquid egg whites. You can also just use 12 whole eggs if you don’t like egg whites)
7 whole eggs
Salt and pepper
3 cups kale, de-stemmed and chopped into thin ribbons
Yields 12 muffins