Kale and Chive Egg Muffins


Kale and Chive Egg Muffins

Kale is high in B vitamins which are known to reduce brain atrophy, especially in the areas most affected by Alzheimer's disease.
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 6


  • 6 large eggs
  • ½ cup almond milk, plain
  • 1 cup kale finely chopped
  • ¼ cup chives chopped
  • 1 tsp salt
  • tsp black pepper


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the eggs while slowly adding the almond milk.
  • Mix in kale and chives
  • Using a flexible silicone muffin pan, fill each cup 2/3 the way full.
  • Bake for 30 minutes.
  • Remove from oven and allow to cool before removing with a fork.
  • NOTE: Muffins will sink a bit.
  • MAKE AHEAD: Muffins may be made ahead and refrigerated for up to 1 week or tightly wrapped and frozen for no longer than 3 months.

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