Ingredients
– 6 large eggs – 1 cup kale (chopped) – 1 cup mushrooms (sliced) – 1/4 cup milk – 1/2 cup shredded cheese (cheddar or mozzarella) – 1 small onion (diced) – 1 garlic clove (minced) – 1 tbsp olive oil – Salt (to taste) – Black pepper (to taste)
Instructions
Chop 1 cup of kale, slice 1 cup of mushrooms, dice 1 small onion, and mince 1 clove of garlic. Preheat oven to 350°F (175°C).
Heat olive oil in a pan over medium heat. Sauté onions and garlic, then add mushrooms and kale. Cook until soft and moisture evaporates.
In a bowl, whisk 6 large eggs with 1/4 cup milk. Add 1/2 cup shredded cheese, sautéed vegetables, salt, and pepper to taste.
Pour the mixture into a greased muffin tin. Bake at 350°F for 18–20 minutes or until set. Cool slightly before removing from the tin.
Enjoy your delicious, nutrient-rich egg bites! Store leftovers in the fridge for up to 4 days—perfect for meal prep and busy mornings.