OMELET MUFFINS WITH KALE AND BROCCOLI

Omelet Muffins with Kale and Broccoli image

This paleo omelet tastes great. It's easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.

Provided by Carol Ann

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

8 eggs
2 tablespoons heavy whipping cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup finely chopped kale
½ cup finely chopped broccoli
¼ cup diced onion
½ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Melt cheese on top of muffins and serve.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 1 g, Cholesterol 133.4 mg, Fat 6.2 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 133.2 mg, Sugar 0.5 g