If you find yourself running out the door every day, try our kale, egg and heirloom tomato breakfast muffins. They’re filled with all of your favourite breakfast staples, and are a conveniently portable option for anyone who’s slept through an alarm or lost track of time.
You can bake a batch of the muffins and store them in an air-tight container in the fridge or freezer so you’ve always got something healthy to grab when you’re in a hurry. If you’re looking for a quick lunch, simply grab a muffin and serve alongside a leafy salad.
We all lead busy lives, and that means we don’t always have the time (or the energy or inspiration) to make ourselves a healthy, filling meal in the morning.
Prep time
15m
Cook time
40m
Serves
6
Ingredients
9
Ingredients
- 1 clove garlic, finely chopped
- 1/2 red onion, finely chopped
- 1 tbsp capers in brine, finely chopped
- 1 tbsp parsley, roughly chopped
- 1 cup kale, finely chopped
- 1 cup heirloom tomatoes, cut into chunks
- 6 whole eggs
- 1 cup egg whites
- 20g grated Parmesan
Method
Step 1:
Pre-heat oven to 180°C on fan bake.
Step 2:
Place all of the ingredients except the Parmesan into a large bowl and mix to combine.
Step 3:
Spoon the mixture evenly into lined muffin tins and sprinkle with Parmesan.
Step 4:
Bake for 25 to 30 minutes until springy but firm to the touch.
Step 5:
Stand for 5 minutes, then place muffins on a wire tray to cool. Serve or store in an air-tight container in the fridge or freezer.
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