Kale & Mushroom Egg Muffins

Kale & Mushroom Egg Muffins
If you are looking for a delicious recipe that can be easily made, nutrient rich and high in protein; this is the recipe you are looking for. 

Meal prepping can help you to implement healthy eating habits despite having a busy, hectic schedule through portion control and calorie management. Prepping food helps to cut down on food waste, too, so you can help out the environment while keeping on top of your work-life balance.

This recipe makes 12 delicious muffins.


  • 9

  • 2 tbsps

    Unsweetened Almond Milk
  • 1/2 tsp

    Sea Salt
  • 1 1/2 tsp 

    Extra Virgin Olive Oil
  • 1/2

    Yellow Onion (diced)
  • 1 cup

  • 2

    Garlic (cloves, minced)
  • 2 cups

    Kale Leaves (packed and finely sliced)
  • 1

  • 1 bunch



  • Preheat oven to 350ºF (177ºC). Whisk together eggs, almond milk and sea salt in a mixing bowl and set aside.
  • Heat olive oil in a frying pan over medium heat. Add onion and mushroom and saute for 5 minutes or until onions are translucent.
  • Add garlic, kale and tomato and continue to saute just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
  • Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
  • Remove from oven and let cool before removing the liners. Enjoy!
  • Garnish with parsley.

  • Leftovers
    Refrigerate in an airtight container for up to three days. Freeze for up to two months.

  • More Vegetables
    Add roasted tomatoes.

  • Make it Spicy
    Add clean hot sauce.

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