Mushroom and Kale Egg Muffins
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Serves: 7-8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°
  2. 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.
  3. 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.
  4. Bake for 15-18 minutes until eggs are cooked through and not jiggly.
  5. 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.
Good Thyme Tip: You can also use paper muffin cups for easy clean up!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/mushroom-kale-egg-muffins/