• Paleo Breakfast Kale & Mushroom Egg Muffins

    Paleo Breakfast Kale & Mushroom Egg Muffins


    • 9 Egg (add 2-3 extra egg whites for higher protein)
    • 2 tbsps Unsweetened Almond Milk
    • 1/2 tsp Sea Salt• 1 1/2 tsps Extra Virgin Olive Oil
    • 1/2 Yellow Onion (diced)
    • 1 cup Mushrooms
    • 2 Garlic (cloves, minced)
    • 2 cups Kale Leaves (packed and finely sliced)


    1. Preheat oven to 350. Whisk together eggs, almond milk and sea salt in a mixing bowl and set aside.
    2. Heat olive oil in a frying pan over medium heat. Add onion and mushroom and saute for 5 minutes or until onions are translucent.
    3. Add garlic and kale and continue to saute just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
    4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
    5. Remove from oven and let cool before removing the liners. Enjoy!

    Add roasted tomatoes for more Vegetables
    Add clean hot sauce to make it Spicy

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