Did I mention there's Parmesan? Enjoy a 'superfood' for Breakfast!
So as promised, I tried to do some exciting recipes with Kale to encourage you to include it in your diet. I've discussed the benefits to Kale in my other blogs so be sure to check them out!
This recipe is especially for those of us who are rushing out the door on a morning to work and trying to grab something quick on the way to work. But what are we truly nourishing our bodies with? A donut? A doubles? A cheesepaste sandwich? Or maybe just a cup of coffee and a few biscuits to the side hoping that does the trick to stop our tummies from grumbling in morning meetings!
So we're pushing our minds and bodies, not feeding it well and then questioning our exhaustion at the end of the day. Trust me, I understand this cycle all too well and I'm not here to judge but here to help!
These Kale-Egg Breakfast muffins are everything you need for a healthy, fulfilling breakfast. Best part about it? Bake them the night before for the week ahead, pop them into a air-tight container or ziploc and grab in the morning and go!
So What Do You Need?
4 Leaves of Kale
2 Tomatoes
1 Pimento
4 Eggs
3 Cloves Garlic
2 Stalks of Celery
Parmesan - Grated
Bacon - as many pieces as you'd like (You can replace this with sausages if you prefer)
Salt
Black Pepper
Olive Oil
Cooking Spray - Non-stick
Beat you eggs well, add Parmesan to the beaten eggs and set aside.
Chip up your tomatoes, garlic, pimento, celery and bacon into the smallest possible size.
Cut Kale into small lengths. Not too small because they shrink in the heat.
In a medium skillet, heat approximately 2 teaspoons of Olive Oil. When oil is heated, add Kale firstly, followed by tomatoes, garlic, pimentos, HALF the amount of celery and lastly the bacon.
Add salt and black pepper to taste. Toss up and leave to cook for no more than 5 minutes.
Pre-heat your oven for 350 degrees Fahrenheit.
Get your muffin pans out and spray 6 cups with the non-stick cooking spray.
When ingredients are finished cooking add approximately a teaspoon to each muffin holder so that it covers the bottom of the tray well. If there are extras, distribute it evenly into the 6 cups.
Take Egg and Parmesan mix and pour into the muffin cups to cover up to 3/4 the height. Use a small spoon and mix the ingredients together gently in the muffin tray.
Place tray and bake for 20-25 minutes. Allow the cups to get slightly brown on the top.
When finished, you can remove them immediately from the tray or wait till they cool a bit. They won't fall apart when they're hot so don't worry.
Sprinkle your remaining celery on top and voila! Ready to serve and stick into the frdige for breakfast.
Heat up the next morning for about 30 seconds and enjoy :)
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