healthy eating my way (allergy friendly)

Mini Egg Muffins: Breakfast To-Go


So sometimes I want to make something quick, for dinner, but something I also can have the next day. These egg muffins will be eaten with some steamed sweet potatoes and corn next to them tonight. And  then tomorrow, since I always have a busy day, they are just up for grabs.

Makes 12 cupcakes sized:

9 eggs ( I use the whole thing, to make them cleaner you can use egg whites)

6 mini peppers

2 cups of raw kale, chopped

2 cups of spinach, chopped

3 minced garlic cloves

6-7 links ( mini sausages), they are also optional ( cooked)

Coconut oil

Sea salt & Pepper


What do you do:

Preheat oven to 400 F

1)Cook up the sausages first if you are gonna use them

2)Then in a skillet: add some coconut oil on medium heat, and saute your kale. garlic, and spinach.

3)Cut up your mini peppers, and put in a bowl, add the kale mixture. And add your whisked eggs, with salt and pepper.

4)I have the sausages on the side, because I am making half without.  Leave a slight room  in the muffin tins, as they will rise just a little.

5)Use oil of choice, or PAM to  oil your muffin tins.  Pop in the oven for 30 minutes.


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