Paleo Kale and Chives Egg Muffins

facebooktwittergoogle_pluspinterest paleo kale and chives egg muffins

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:
Paleo Kale and Chives Egg Muffins

Do you want me to email this recipe to you?
If so, just Click Here.

To make the muffins, I started by whisking my eggs:
Paleo Kale and Chives Egg Muffins

Then, I chopped up the kale into very small pieces:
Paleo Kale and Chives Egg Muffins

Then I chopped up some chives:
Paleo Kale and Chives Egg Muffins

I added the chopped kale and chives to the whisked eggs along with some almond/coconut milk, salt, and pepper.
Paleo Kale and Chives Egg Muffins

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!).
Paleo Kale and Chives Egg Muffins

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:
Paleo Kale and Chives Egg MuffinsPaleo Kale and Chives Egg Muffins

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,
Paleo Kale and Chives Egg Muffins

5 from 1 reviews
Paleo Kale and Chives Egg Muffins
Prep time
Cook time
Total time
Serves: 4 servings (8 muffins total)
  • 6 eggs
  • ½ cup almond or coconut milk
  • 1 cup kale, finely chopped
  • ¼ cup chives, finely chopped
  • salt and pepper to taste
  • 8 slices of prosciutto (optional)
  1. Preheat the oven to 350
  2. Whisk the eggs and add in the chopped kale and chives. Also add in the almond/coconut milk, salt, and pepper. Mix well.
  3. Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice.
  4. Divide the egg mixture between the 8 muffin cups. Fill only ⅔ of each cup as the mixture rises when it's baking.
  5. Bake in oven for 30 minutes.
  6. Let cool a few minutes and then lift out carefully with a fork. Note that the muffins will sink a bit.
Nutrition Information
Serving size: 2 muffins



  1. Natalie says

    I made these tonight and they looked lovely, but I used coconut milk and I found it over-powering. I am going to make them again but will either use almond milk or another mild replacement.
    I really enjoy your page :)

  2. Michele says

    I just made these but completely forgot the almond milk! They turned out just fine. Delicious in fact! I wrapped the cups with pre-cooked bacon and added diced tomatoes. YUM! Thank you for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: