Green egg muffins with kale, onion and jalapeno
Green egg muffins with kale, onion, and jalapeno are a healthy, protein-rich dish, ideal for breakfast or snacks. The combination of vibrant greens and spicy jalapeno adds flavor and nutrition in a simple, baked muffin format.
Cook time 33 min
Prep time 15 min
Ingredients:
3 cups kale1/4 onion
1 tsp coriander leaves
1 tsp dried oregano
1 jalapeno pepper
10 egg whites
12 eggs
1 tsp salt
1 tsp black pepper
Green egg muffins with kale, onion, and jalapeno are a nutritious, flavorful, and easy-to-make meal option. Packed with protein from the eggs and nutrient-dense greens, these muffins are perfect for a quick breakfast, snack, or even a light lunch. They are also versatile and can be customized to suit your taste. Let's get started!
Instructions:
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper muffin liners.
Wash and finely chop the kale. Ensure there are no large stems as they can be tough.
Finely chop the onion and jalapeno pepper. If you prefer less heat, remove the seeds from the jalapeno before chopping.
In a large mixing bowl, combine the egg whites and whole eggs. Whisk until well combined.
Add the chopped kale, onion, jalapeno, coriander leaves, dried oregano, salt, and black pepper to the egg mixture. Stir until all the ingredients are evenly distributed.
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Green egg muffins with kale, onion, and jalapeno are a delightful and healthy choice for any meal of the day. The mix of fresh greens, spicy jalapeno, and savory seasonings creates a harmonious blend of flavors. Plus, they are convenient to make ahead and enjoy on busy days. Give this recipe a try and savor the comfort of homemade goodness!
Green egg muffins with kale, onion and jalapeno FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when fully set and a toothpick inserted into the center comes out clean.
The muffins are done when they are set and firm to the touch. A toothpick inserted in the center should come out clean without any wet batter sticking to it.
Yes, you can substitute kale with spinach or Swiss chard, and the jalapeno can be replaced with bell pepper for less heat or a different flavor. Adjust any seasonings as needed.
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; they will last up to 3 months in the freezer.
You should use a standard muffin tin for this recipe. It typically makes 12 muffins, filling each cup about 3/4 full with the egg mixture.
Tips:
- Ensure the kale is finely chopped to evenly distribute its flavor and texture throughout the muffins.
- When handling the jalapeno pepper, consider wearing gloves or washing your hands thoroughly afterward to avoid irritation.
- For a creamier texture, whisk the egg whites and whole eggs thoroughly before combining with the other ingredients.
- Use a non-stick muffin tin or line it with silicone muffin cups to make removal easier and to keep the muffins intact.
- Feel free to add additional spices or herbs like paprika, cumin, or thyme to suit your flavor preferences.
- These muffins can be stored in the refrigerator for up to 5 days or frozen for up to a month, making them a great make-ahead meal option.
Nutrition per serving
12 ServingsCalories 110kcal
Protein 10g
Carbohydrates 2.88g
Fiber 1.00g
Sugar 0.90g
Fat 6g
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