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Kale, Tomato, & Egg Cheese Muffins

4 servings


• 2 cups chopped cherry tomatoes
• Cooking spray
• 9 eggs
• 2 oz. crumbled goat cheese
• 1, (10-oz.) package frozen, chopped kale, thawed and patted dry
• 1 cup liquid egg whites
• ¾ cup plain, low-fat Greek yogurt
• ½ tsp salt


1. Preheat oven to 375˚F.

2. Whisk together the eggs, egg whites, Greek yogurt, goat cheese, and salt in a large bowl, until well mixed.

3. Stir in the kale and cherry tomatoes.

4. Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.

5. Bake for 20 to 25 minutes, until set in the middle and a knife inserted into the center comes out clean.

Tip: Make these on the weekend, and freeze for the week ahead. Simply pop in the microwave for 1 to 2 minutes to reheat!



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