Breakfast

Baked Kale and Feta Egg Muffins is for Breakfast.

Baked Kale and Feta Egg Muffins takes several minutes to prepare.

Baked Kale and Feta Egg Muffins takes several minutes to cook.

Baked Kale and Feta Egg Muffins makes 12 servings.

The ingredients for Baked Kale and Feta Egg Muffins are:

6.0 clove Garlic
4.0 cup, chopped Kale
1.0 large Onions, raw
10.0 large Scallions, raw
0.5 tbsp Extra Virgin Olive Oil
8.0 oz Cheese, Feta, Fat Free, President
12.0 serving Egg (Eggland's Best Organic) 1 egg

Here is how you make Baked Kale and Feta Egg Muffins:

Preheat oven to 350 degrees. Sautee chopped onion, scallion, and minced garlic until onions are translucent. Transfer to the mixer bowl. In the same pan, heat EVOO and wilt chopped kale taking care not to burn. Add the kale to the mixer bowl along with salt and pepper. Allow contents to cool and then add the eggs. Beat just until well blended. Spray 12 cup muffin tin with non-stick spray and distribute the mixture evenly into pan. Bake at 350 for 22 to 25 minutes. Store in fridge. Reheat in microwave or toaster oven. Serving Size: Makes 12 1 muffin servingsNumber of Servings: 12.0Recipe submitted by SparkPeople user NJA8168.

The nutritional information for Baked Kale and Feta Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 114.1

• Total Fat: 4.8 g
• Cholesterol: 173.3 mg
• Sodium: 252.3 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.7 g
• Protein: 12.1 g