healthy eating my way (allergy friendly)
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)
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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