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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.
  • Makes 6 servings
  • Prep Time 20 minutes
  • Cook Time 25 minutes


  • 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


Preheat oven to 350 degrees F. Line a 6-cup muffin pan with paper liners, or grease with plenty of olive oil.
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.
Heat olive oil in a small sauté pan over medium-high heat. Add the tomatoes, kale, and herbs, then stir to combine.
Cook, stirring frequently, until the vegetables are soft and shrunken and the pan is nearly dry, about three minutes.
Remove from heat and let cool to room temperature, then fold into the egg mixture.
Divide mixture among prepared muffin cups and bake for 25 minutes, until the tops are puffed and browned.
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

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Robin Asbell

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


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