Kale, Feta and Egg Breakfast Muffins
These egg muffins can be eaten cold, and will keep in the fridge wrapped in greaseproof paper for up to 3 days. They can also be made in a bigger batch and frozen for later use.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.weightlossresources.co.uk.
Cooking tools:
- Muffin tin
- Kitchen scale
- Grater
- Colander
- Measuring cup
- Whisk
- Mixing bowl
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
- Plate
- Serving bowl
Ingredients
- 80g curly kale
- 4 eggs
- 30ml semi skimmed milk
- 30g feta cheese
- 20 sprays olive oil
- 2 tomatoes
- 4 crispbreads
- salt (to taste)
- pepper (to taste)
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