Kale for breakfast!
I was intrigued by the red kale at Whole Foods last night, so this recipe is made with red kale, but you can totally substitute for another variety of kale (I had no idea there were so many until I checked out wikipedia).
Here’s the red kale:
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To make the muffins, I started by whisking my eggs:
Then, I chopped up the kale into very small pieces:
Then I chopped up some chives:
I added the chopped kale and chives to the whisked eggs along with some almond/coconut milk, salt, and pepper.
The muffin cups need to be greased with coconut oil first and then filled up 2/3 of the way with the egg mixture (not too full because it’ll rise and flow over!).
Or, if you want to be fancy, you can make some prosciutto cups by wrapping a slice of prosciutto around the inside of each muffin cup like so:
Bake for 30 minutes at 350F (175C) and enjoy with a nice cuppa tea or coffee. You can store them in the freezer to keep for breakfast on subsequent days too,