| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
muffins
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Ingredients
- 12 eggs
- ½ C milk can substitute almond milk
- 1 C sharp chedder or Gruyere cheese shredded
- ½ C green onion chopped
- 1 C kale de-stemmed and chopped
- ½ C sweet potato grated
- 5 slices bacon cooked and crumbled
- 2 T fresh chives chopped
- 3 T fresh parsley chopped
- 3 T fresh thyme chopped
- ¾ tsp Salt
- ¼ tsp pepper
Ingredients
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Instructions
- Preheat oven to 350. Place greased muffin tin on rimmed cookie sheet. (I find the silicone muffin cups work best. If you don’t have any of those you can use paper muffin cups).
- In a large bowl beat eggs with milk, salt and pepper.
- In a separate bowl, combine green onion, cheese, kale, sweet potato, bacon, chives, parsley and thyme.
- Fill muffin cups with bacon mixture and push down to leave plenty of room for the egg mixture.
- Pour egg mixture over the top of bacon mixture, filling the cups ⅔ full.
- Bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
- Allow muffins to cool in pan for about 20 minutes then release onto a baking rack. These muffins can easily be frozen if you desire to make a double batch. They are very easy to reheat on a cookie sheet in the oven or toaster oven.
How many eggs?
I am so sorry we forgot to add that to the printable portion. It is 12 eggs. Thank you so much for bringing that to our attention!!! Hope you enjoy the recipe!
Susan