Egg Muffins With Peppers, Kale, And Cheddar

1. 1

   Preheat oven to 350. Line muffin tin with parchment muffin liners or paper liners sprayed with cooking spray. Chop the kale, shallot and red pepper. Mince the garlic if you're using whole garlic.

2. 2

   In a large bowl whisk all of the eggs together with the milk and flour. If there are a few bubbles of flour that's okay, they will cook out. Add in garlic, salt and pepper.

3. 3

   In the muffin pan divide out vegetables, shallot, and cheese. Using a 1/4 measuring cup pour egg mixture into each muffin liner.

4. 4

   Bake at 350 for 35 minutes. Notes: these muffins can be refrigerated and reheated for later use!

* Per serving · 4 servings · Values may vary.

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