Kale, Mushroom & Feta Egg Muffins

I love making egg muffins because they store so well in the fridge or freezer!

Yields about 14 muffins, can half recipe for just 7!


  • 3 cups chopped kale
  • 3 cups chopped mushrooms
  • ½-1 cup crumbled feta (can omit if dairy-free)
  • 16 eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Heat oven to 350 degrees F.
  2. Line a standard sized muffin pan with parchment or silicone liners and set aside OR spray tin throughly with pam so batter won’t stick.
  3. In a large bowl, mix together all ingredients.
  4. Spoon the mixture into the muffin pan, filling nearly full.
  5. Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.

If you’re looking to fix your metabolism for good with sustainable habits that are doable and are proven to work, check out our unique 3-phased approach, Nourished Nutrition Breakthrough.

Do you feel confused about all of the nutrition information out there, such as what and how much to eat? Does healthy eating overwhelm you?

Our Nourished Nutrition Breakthrough program was created just for you. Learn more HERE.

We would love to support you by creating an individualized plan just for you! Watch our short program video below to learn how to get started.