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!
Ingredients
- 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
Instructions
- Heat oven to 350 degrees F.
- 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.
- In a large bowl, mix together all ingredients.
- Spoon the mixture into the muffin pan, filling nearly full.
- Bake in the pre-heated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.
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