Mini Egg Breakfast Muffins
Simply delicious mini egg breakfast muffins that are kid-friendly, easy to make, and quick to reheat for a breakfast on the go!
- 5 Dr. Praeger's Kale Littles cooked according to package directions
- 6 eggs beaten
- 1/4 cup low-fat cottage cheese
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. garlic powder
- 2 Tbsp. milk
- 1/4 cup shredded cheese
Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
Cook the Kale Littles according to package directions. (I find it easiest to use the microwave method). Let cool for a few minutes and then chop up into small pieces.
In a medium sized mixing bowl, whisk eggs together. Add in cottage cheese, salt, pepper, garlic powder and milk. Stir to combine and then add cut up Kale Littles. Mix together.
Pour mixture into prepared mini muffin tin and sprinkle cheese on the top.
Bake in preheated oven for 15-20 minutes or until cooked through. Let cool and then carefully extract from pan. Serve and enjoy!
*Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!