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Egg Breakfast Muffins that are full of kale, potato, egg and topped with cheese. Mini, kid-friendly, easy to make, and quick to reheat for a breakfast on the go! AD
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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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Author: Jenn

Ingredients

  • 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

Instructions

  • 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!