On the lighter side (no pun intended of course), one of the most common nutrition requests I get from clients are suggestions for healthy, high-protein, on-the-go breakfasts. This one is a taste winner and can be stored in the freezer for busy weekday mornings!
Ingredients:
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9 eggs
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1/2 cup crumbled feta or other favorite cheese
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1/4 cup plain whole milk yogurt
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1/4 teaspoon ground black pepper
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2 tablespoons extra-virgin olive oil
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1 yellow onion, finely chopped
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1 red bell pepper, seeded and finely chopped
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1 sweet potato (12 oz), unpeeled, cut into 1/2-inch cubes
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1/4 teaspoon fine sea salt
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2 cups loosely packed, chopped kale, stems removed
Directions:
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Preheat oven to 325.
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Line a standard 12-cup muffin pan with muffin cups or grease the pan with butter.
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In a large bowl, whisk together eggs, cheese, yogurt and pepper.
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Heat the oil in large skillet over medium heat.
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Add onion, bell pepper, sweet potato, and salt and cook, stirring occasionally, until lightly browned (potatoes won’t be cooked through), about 10 min. Add veggies to egg mixture.
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In same skillet, cook the kale, stirring constantly, just until wilted, about 3 min. Add kale to egg mixture.
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Spoon mixture into muffin cups, filling each one even to the brim. Bake in center of oven until eggs have set and tops are golden, 35-40 min.
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Transfer muffins to a plate for serving. Or cool completely and store in an airtight container in fridge for up to 5 days or in the freezer for up to 1 month!
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To reheat frozen muffins, remove muffin cup and place on microwaveable dish. Heat on low for 1 1/2 – 2 minutes, just until warm.
Enjoy!
