Omelette Breakfast Muffins

Omelet Breakfast Muffins

Omelette Breakfast Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Gluten Free, Low Carb,
Cuisine: Breakfast, Brunch, Comfort Foods
Serves: 16
Ingredients
  • eggs, 6 whole organic
  • egg whites, 2 cups or 1 large carton
  • almond milk, ½ cup, unsweetened
  • turmeric, 1 tsp
  • sea salt, ¼ tsp
  • black pepper, ¼ tsp or to taste
  • smoked paprika, ¼ tsp or to taste
  • onion, 1 medium, diced
  • sun-dried tomatoes packed in olive oil, 2 Tbsp
  • kale, 2-3 cups, washed and torn
  • kale stems, washed and chopped (*optional)
  • red bell pepper, chopped
  • parmesan cheese, ½ tsp per muffin
Instructions
  1. Heat oven to 350 F
  2. Spray a muffin tin with olive, avocado or coconut oil
  3. Heat the sun-dried tomatoes with onion in a saute pan for 3-5 minutes until onions are translucent
  4. Add kale stems and bell pepper, cook for another 1-2 minutes
  5. Add the kale leaves at the end of the cooking process and cook until bright green.
  6. Remove from the heat and evenly distribute the veggies in each muffin tin.
  7. Place the eggs, egg whites, almond milk and spices in a blender and blend for 30 seconds.
  8. Pour the egg mixture evenly over the veggies in the muffin tins (watch out for too much foam!).
  9. Sprinkle parmesan cheese over each egg-muffin.
  10. Bake at 350 for 30 minutes.
Nutrition Information
Serving size: 1 muffin Calories: 65 Fat: 3 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 0 g Sodium: 161 mg Fiber: 1 g Protein: 7 g

 

saute onions and sun dried tomato until onions are translucent - about 3-5 min

saute onions and sun dried tomato until onions are translucent – about 3-5 min

Chop and wash kale stems and leaves

Chop and wash kale stems and leaves

parajumpersonlinestore

 

Add kale leaves and red bell peppers towards the end of the cooking process

Add kale leaves and red bell peppers towards the end of the cooking process

evenly distribute the veggies equally among the muffin cups

evenly distribute the veggies equally among the muffin cups

crack eggs and pour egg whites in a blender

crack eggs and pour egg whites in a blender

Blend the eggs and spices together in a blender

Blend the eggs and spices together in a blender

pour the egg mixture over the veggies in the muffin cups

pour the egg mixture over the veggies in the muffin cups

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