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Breakfast Egg Muffins

These kale-and-tomato mini-quiches can be frozen for up to a month.
Three breakfast egg muffins.
  • Yield 6 servings
  • Prep Time 20 minutes
  • Cook Time 25 minutes

Ingredients

  • 5 large eggs
  • 1/2 tsp. salt
  • 1/2 cup plain Greek yogurt or 4 oz. lox, chopped
  • 1 tbs. extra-virgin olive oil
  • 1 1/4 cup Roma tomatoes, chopped (about 2 medium)
  • 1 cup kale, chopped
  • 1 tbs. fresh thyme or rosemary, or 1 tsp. dried

Directions

STEP 1
Preheat oven to 350 degrees F. Line a 6-cup muffin pan with paper liners, or grease with plenty of olive oil.
STEP 2
Whisk the eggs and salt in a medium bowl. If using yogurt, whisk into the eggs until smooth. If using lox, fold into the eggs until combined.
STEP 3
Heat olive oil in a small sauté pan over medium-high heat. Add the tomatoes, kale, and herbs, then stir to combine.
STEP 4
Cook, stirring frequently, until the vegetables are soft and shrunken and the pan is nearly dry, about three minutes.
STEP 5
Remove from heat and let cool to room temperature, then fold into the egg mixture.
STEP 6
Divide mixture among prepared muffin cups and bake for 25 minutes, until the tops are puffed and browned.
STEP 7
To store, cool completely and transfer to an airtight container. Refrigerate for up to four days, or freeze in an airtight container or freezer bag for up to a month.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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