Omelette Breakfast Muffins
Prep time
Cook time
Total time
Author: Crystal
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
- Heat oven to 350 F
- Spray a muffin tin with olive, avocado or coconut oil
- Heat the sun-dried tomatoes with onion in a saute pan for 3-5 minutes until onions are translucent
- Add kale stems and bell pepper, cook for another 1-2 minutes
- Add the kale leaves at the end of the cooking process and cook until bright green.
- Remove from the heat and evenly distribute the veggies in each muffin tin.
- Place the eggs, egg whites, almond milk and spices in a blender and blend for 30 seconds.
- Pour the egg mixture evenly over the veggies in the muffin tins (watch out for too much foam!).
- Sprinkle parmesan cheese over each egg-muffin.
- 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
Chop and wash kale stems and leaves
Add kale leaves and red bell peppers towards the end of the cooking process
evenly distribute the veggies equally among the muffin cups
crack eggs and pour egg whites in a blender
Blend the eggs and spices together in a blender
pour the egg mixture over the veggies in the muffin cups
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Can these be frozen, or would that be gross?