Kale & Sweet Potato Egg Muffins
Kale & Sweet Potato Egg Muffins
These vegetable filled muffins make a great grab and go breakfast or light lunch served with a green salad and mayo. They are packed with protein from the eggs and quinoa and can easily be adapted to use up vegetables you have available.
Allergens: Eggs, Nuts (almonds in milk)
Quinoa flakes can be substituted for fine porridge oats. Leftovers can be stored in an airtight container in the fridge and enjoyed within 3-4 days.
Download Free Recipe PDF

Ingredients
olive oil for greasing
100g frozen chopped kale
100g quinoa flakes
6 tbsp nutritional yeast (or grated parmesan)
1 tsp baking powder
2 tsp dried oregano
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Small sweet potato (approx. 100g), peeled & grated
10g fresh parsley, finely chopped
10g fresh chives, finely sliced
10 eggs
200ml unsweetened almond milk
Instructions
Step 1
Preheat the oven to 180°C fan and grease a silicon muffin tray.
Step 2
Place the frozen kale in a sieve over the sink and pore over boiling water from the kettle. Remove any large storks and leave to drain and cool.
Step 3
Combine quinoa flakes, nutritional yeast or parmesan, baking powder, oregano, paprika, garlic powder, salt and pepper in a large bowl.
Step 4
Add grated sweet potato, sundried tomato, parsley, chives and drained kale the stir to distribute evenly.
Step 5
Lightly whisk the eggs and milk in a bowl add to dry ingredients and stir until well combined.
Step 6
Ladle the mixture into the prepared muffin trays and bake for 20 minutes.
Step 7
Remove from the muffin tray and leave to cool on a wire rack.