Print Recipe

Easy Breakfast Egg Muffins

Course: Breakfast, Snack



  • olive oil spray
  • 1 pepper chopped
  • 1/2 cup kale
  • 6 eggs can also switch for double egg whites
  • salt and pepper
  • 1/2 tsp garlic powder
  • 1/3 cup mozzarella optional
  • tomatoes diced
  • avocado sliced


  • Preheat oven to 375F. Spray muffin tin with olive oil.
  • Heat a pan over medium-high heat and cook the chopped pepper and kale until soft, about 4 minutes.
  • In a large bowl, crack eggs or egg whites and whisk eggs until smooth, about one minute.
  • Add sauteed peppers and kale, optional mozzarella, salt, pepper, and garlic powder and stir to combine.
  • Bake for 18-20 minutes, or until eggs are set and tops are golden.
  • Serve immediately with diced tomatoes and avocado or store in the refrigerator for 5 days or in the freezer for 2 months.