Servings: 12
Ingredients
- Cooking spray or olive oil for the pan
- 8 large eggs
- ⅓ cup unsweetened almond milk
- 1 garlic clove minced
- ¼ teaspoon Dijon mustard
- 2 to 4 tablespoons chopped fresh dill
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 small kale leaves finely shredded
- 1 cup halved cherry tomatoes
- ¼ cup chopped scallions
- ⅓ cup crumbled feta cheese
Instructions
- Preheat the oven to 350°F
- Brush a nonstick muffin pan with olive oil or nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, mustard, most of the dill (reserve a little for garnish), salt, and several grinds of pepper.
- Pour a little of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions, and feta into each cup then pour the remaining egg mixture on top.
- Bake for 20 to 22 minutes, or until the eggs are set.
- Season with salt and pepper to taste and garnish with the remaining dill.
Notes
Recipe and photo from Love and Lemons.
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