I’m a total breakfast person. I know that there are lots of people out there who can get up in the morning and don’t need to eat to start their day, but I’m not one of them. If I don’t eat within the first hour I’m up, I get those obnoxious loud stomach growls that always seem to hit you when you’re in the quietest room possible. Most mornings I’m in a rush to get out to door, and breakfast is a quick protein smoothie or a bowl of cottage cheese, eaten over the kitchen sink while Whiskey patiently sits at my heels hoping that I’ll drop a little piece.
That’s where make-ahead breakfasts like these cheddar kale breakfast muffins come in handy. I make these on a Sunday morning for breakfast and then we have leftovers for easy breakfasts or snacks the first couple of days of the week. Garrett likes to pre-wash berries to keep in the fridge for snack foods (he’s a keeper!), so I’ll usually eat some of those too.
Not only are they loaded with protein and healthy kale, but they also taste fantastic. They’re full of flavour with a fluffy inside and a crisp outside. I get so excited in the morning when I wake up and remember that I have some in the fridge. I put cheddar and kale in these ones, but you could fill them with whatever cheese and sauteed veggies you like.
What you’ll need
Makes 12 muffins · Printable Version
- 12 slices of bacon
- 8 eggs
- 2 tbsp milk or cream
- salt and pepper
- 1 tbsp butter
- 1/4 bundle of kale, washed, stems removed and chopped
- 4 oz cheddar (about 1/2 cup grated)
Preheat oven to 350°F. Line each cup of a muffin tin with a slice of bacon. Bake for 15-20 minutes.
Meanwhile, wash, de-stem and chop the kale. Shred the cheddar too.
In a small frying pan on medium heat, saute the kale in the butter for 3-5 minutes.
In a mixing bowl, whip together eggs, milk, salt and pepper.
When the bacon is done, take a piece of paper towel in tongs and carefully blot up some of the grease in each cup. It’s hot, so be careful and use the tongs. Make sure to leave some fat, to keep the cup greased for the eggs. The bacon will have curled, so push it back against the sides of each muffin cup.
Fill each muffin cup about halfway with the egg mixture.
Evenly divide the kale and cheddar among the cups and then top with the remaining egg mixture.
Bake for 25 minutes. Let cool for 5 minutes and then use a spoon to pop them out of the pan.
Serve up with fresh fruit or hot buttermilk biscuits.
If I made these without the bacon, would you recommend just greasing the muffin cups first? Or do you think it would matter? Thanks!
Amanda - Small Home Big Start says
I’ve made them without bacon before and I just make sure to grease them well before I add the eggs. They may still be a little difficult to get out of the muffin tin intact, but for the most past they’ll hold together.