What’s easier and yummier than baking some muffins to have on hand for a quick breakfast each day? Having a healthy alternative. These breakfast egg muffins are so easy to make and you can just take one out of the fridge, warm it up in the microwave, and have a protein packed, healthy breakfast.
Breakfast Egg Muffins
1/2 C. diced pancetta
1 Tbsp. olive oil
1/4 C. milk
1/2 C. chopped kale, stems and ribs removed
1/4 C. parmesan cheese
Heat the oven to 425 degrees.
Spray a 6 cup muffin tin with nonstick cooking spray.
In a small skillet, heat the olive oil over medium high heat. Add the pancetta and cook until crispy. Remove from pan and place on a paper towel lined plate to drain and cool.
Whisk the eggs and the milk together. Gently stir in the kale, parmesan cheese, and pancetta.
Divide the egg mixture among the muffin tin. I use an ice cream scooper to make it easier. Bake for 20 – 30 minutes until the muffins are firm and golden brown on top.
You can keep these in an airtight container for a few days and heat them up as needed.