Green egg muffins with kale, onion and jalapeno
Start your day right with these nutritious Green Egg Muffins packed with kale, onion, and a kick of jalapeno. Loaded with protein from egg whites and whole eggs, and seasoned with coriander, oregano, salt, and black pepper. Perfect for a healthy breakfast or snack!
- 06 Mar 2025
- Cook time 33 min
- Prep time 15 min
- 12 Servings
- 9 Ingredients
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!
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 2.88g | 1% |
| Fiber 1.00g | 3% |
| Sugar 0.90g | 1% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.83g | 6% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 190mg | 34% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 1.36mg | 12% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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