Kale and egg muffins with coconut oil and garlic
Kale and egg muffins with coconut oil and garlic are a nourishing breakfast option packed with protein and nutrients. The sautéed kale and garlic impart a rich flavor, making these muffins a healthy on-the-go snack.
Cook time 25 min
Prep time 15 min
Ingredients:
1 tbsp coconut oil6 eggs
1 tbsp salt
1 tbsp black pepper
1/2 cup kale
1 garlic clove
Kale and egg muffins with coconut oil and garlic are a healthy and delicious way to start your day. Loaded with protein and packed with nutrients, these muffins are perfect for a quick breakfast or a nutritious snack. The combination of kale and garlic adds a unique flavor, while the coconut oil provides a touch of richness. Let's get cooking!
Instructions:
- Heat 1 tbsp of coconut oil in a medium skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the finely chopped kale to the skillet and cook for an additional 2-3 minutes until the kale is wilted. Remove from heat and set aside.
- In a large mixing bowl, crack and whisk the 6 eggs until they are well blended.
- Add 1 tbsp of salt and 1 tbsp of black pepper to the eggs and mix well.
- Add the sautéed garlic and kale mixture to the bowl with the egg mixture. Stir well to combine all the ingredients evenly.
- Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden around the edges.
- Remove the muffin tin from the oven and allow the muffins to cool for a few minutes.
- Using a knife or spatula, carefully remove the muffins from the tin.
These kale and egg muffins with coconut oil and garlic are not only easy to make but also incredibly nutritious. Whether you're looking for a grab-and-go breakfast or a healthy snack, these muffins are a perfect choice. Enjoy the delicious blend of flavors and the wholesomeness of this recipe. Happy cooking!
Kale and egg muffins with coconut oil and garlic FAQ:
Bake the kale and egg muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They should be set and slightly golden around the edges when done.
The muffins are done when they are set in the middle and have a slight golden color around the edges. You can also test doneness by inserting a toothpick in the center; it should come out clean.
Store the cooled muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; reheat in the microwave or oven before serving.
Yes, you can substitute kale with spinach or Swiss chard. Just ensure to adjust the cooking time if the greens require less sautéing.
This recipe uses a standard 6-cup muffin tin. If you use a different size, adjust the baking time accordingly, as smaller muffins may bake faster.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start preparing the ingredients to save time.
- Make sure to finely chop the kale and garlic for even distribution in the muffins.
- You can use muffin liners or lightly grease the muffin tin with additional coconut oil to prevent sticking.
- Feel free to add other ingredients such as cheese, bell peppers, or onions to suit your taste.
- Mix the eggs thoroughly to ensure a uniform texture and seasoning throughout the muffins.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 7g
Carbohydrates 1.57g
Fiber 0.51g
Sugar 0.16g
Fat 7g
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