3.8 from 45 votes
Breakfast Egg Muffins
Healthy Breakfast Egg Muffins with Kale and Tomatoes, a delicious and highly nutritious breakfast recipe that is low carb, keto-friendly, low calorie, and jam-packed with super healthy vegetables. Great as a breakfast on the go too, or a nice brunch, these mini omelettes are easy to make, and go well with the whole family. Simple, but highly delicious, they can be made with pretty much anything you like.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 muffin cups
Calories: 83 kcal
Course:
Breakfast
Cuisine:
International
Ingredients
- 5 eggs
- ⅔ cup full-fat milk
- 3 tomatoes
- ½ cup shredded kale
- 1 spring onion
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- oil spray to grease
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a 6-hole muffin tin with oil.
- Chop the spring onion and tomatoes, and divide them between 6 muffin tin holes together with the shredded kale.
- In a bowl, beat the eggs with the salt and black pepper, then add the milk and stir to combine.
- Pour the egg mixture oven the vegetables, then bake in the oven for about 20 minutes or until the muffins are cooked through.
Cup of Yum
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
4g
(1%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
139mg
(46%)
Sodium
166mg
(7%)
Potassium
259mg
(7%)
Sugar
3g
(6%)
Vitamin A
1330IU
(27%)
Vitamin C
15.5mg
(17%)
Calcium
66mg
(7%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6muffin cups
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 166mg | 7% |
| Potassium | 259mg | 6% |
| Sugar | 3g | 6% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 66mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.