Egg Muffins are great for breakfast or snack. I can put anything inside the muffins and the kids will eat it. So, like any sneaky mom out there, I take this golden opportunity to stuff lots and lots of greens in the muffins. I sometimes put bacon or ham in there but I feel that we have been eating lots of meat lately. Therefore, the egg muffins will only have greens and cheese.
Ingredients:
- 9 eggs
- 3/4 cup of milk
- Cheese (I’m using smoked cheese from the Netherlands but other cheese will do, using shredded cheese will cut the prep time)
- Chopped Kale (or any other vegetables, green onions will be a delicious addition)
- 2 Tbsp Umami powder (or fish sauce or salt and pepper)
This recipe will make 12 egg muffins
I don’t put the exact measurement for the cheese and kale because this recipe is easily customizable and fool proof. I just put enough chopped Kale to fill the muffin tins and sprinkle some grated cheese on top.
Directions:
- Preheat your oven to 350F.
- Grease your muffin tins.
- Chop your greens (or other vegetables) and divide them into the muffin tins.
- Grate your cheese. (Don’t bother rinsing your food processor, remember they’re all going to the same muffin tins). Sprinkle grated cheese on top of the chopped kale.
- Mix eggs, milk and umami powder in the food processor. Then pour them on the muffin tins. (You can also mix these in a separate bowl with a whisk but why make another bowl dirty while you can use the same food processor)
- Bake for about 20-25 minutes or until the eggs are fully cooked.
