Mushroom Kale Egg Muffins
March 22, 2022
Mushroom Kale Egg Muffins (Recipe)
8 oz mushrooms, sliced (crimini, white, shiitake)
1/2 yellow onion, diced
5 cloves garlic, minced
5 c organic kale, removed from the stem, chopped
1/3 tsp thyme (fresh or dried)
1/8 tsp truffle powder seasoning from Trader Joe’s (optional)
2/3 c milk
1 T dijon mustard
1 tsp garlic powder
3/4 tsp salt
1/2 tsp freshly cracked pepper
3/4 c parmesan cheese to your liking. (optional)
Preheat oven to 325 degrees and coat a standard 12-cup muffin tin with cooking spray (or use these silicone baking cups for easy clean up!)
To make mushroom kale mixture: Melt ghee in a medium non-stick skillet over medium-high heat. Add mushrooms & onion; saute for 3-4 minutes until mushrooms and onion have cooked down. Now add garlic, thyme, and truffle powder, if using, and cook another minute or two, until garlic becomes fragrant. Add kale and season with salt and pepper. Cook another few minutes until kale cooks down and is wilted; set aside.
To make the egg mixture: whisk eggs, milk, dijon, salt, pepper, garlic powder in a large bowl. Stir in cheese and then the mushroom mixture.
To make the egg cups: divide the mixture among the muffin cups (about 1/4 c per cup). Bake uncovered for 30-35 minutes. Carefully remove from pan and serve!
Servings : 12
Ready in : 30 Minutes
Course : Breakfast, Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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