Breakfast

Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) is for Breakfast.

Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) takes 15 minutes to prepare.

Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) takes 20 minutes to cook.

Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) makes 12 servings.

The ingredients for Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) are:

16 oz Organic Egg Whites
1 Red Bell Pepper-1 1/2 inch chuncks
1/4 C chopped scallions
1/3 cup reduced fat Feta
1/8 tsp black pepeer
1/8 tsp salt
2 C frozen Kale, thawed/squeezed dry
Olive Oil misto spray

Here is how you make Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes):

Preheat oven to 350/spray 12 Cup muffin tin with Olive Oil sprayPlace egg whites, pepper, scallions, feta, salt and pepper into blenderPulse until red pepper is chopped about 2-3 timesEvenly divide kale across 12 muffin tinsEvenly distribute egg white mixture Place in oven for 20 minutesEgg whites will puff up and have no jiggle in the center when done. Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user DRICHARDS1589.

The nutritional information for Kale and Feta Egg Muffins (modified from Ninja Kitchen Recipes) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 39.4

• Total Fat: 0.9 g
• Cholesterol: 2.2 mg
• Sodium: 145.4 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.4 g
• Protein: 5.6 g