Egg and Kale Muffin
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 4 |
| Serving Size | 1.77 oz |
Ingredients
4 pieces
Eggs
3.53 oz
kale
1 teaspoon
salt
0.5 teaspoon
pepper
1 tablespoon
olive oil
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a bowl, beat the eggs.
Step 3
Chop the kale into small pieces.
Step 4
Add the chopped kale, salt, and pepper to the beaten eggs. Mix well.
Step 5
Grease the muffin tin with olive oil.
Step 6
Pour the egg and kale mixture into the muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 20 minutes or until the muffins are set and golden brown.
Step 8
Remove from the oven and let cool for a few minutes.
Step 9
Serve warm and enjoy!
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.885 IU | 0.1% |
| Monounsaturated Fat | 0.0354 g | 0% |
| Saturated Fat | 0.0177 g | 0.02% |
| Fat | 0.0885 g | 0.06% |
| Carbohydrates | 0.177 g | 0.04% |
| Sodium | 3.54 mg | 0.71% |
| Fibers | 0.0531 g | 0.14% |
| Sugars | 0.0354 g | 0% |
| Protein | 0.2655 g | 0.31% |
| Vitamin C | 1.416 mg | 1.57% |
| Calcium | 0.177 mg | 0.04% |
| Iron | 0.2655 mg | 0.05% |
| Potassium | 0.177 mg | 0.04% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.363 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0177 mcg | 0.74% |
| Vitamin E | 0.0177 mg | 0.12% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.177 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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