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

Sundried Tomato & Miso Mushroom Quinoa Porridge

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.