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Kale, egg and heirloom tomato breakfast muffins

Name: Kale, egg and heirloom tomato breakfast muffins
Prep time: 15 min
Cook time: 40 min
Yield: 6

By Jamie Humby | Chef

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Kale, egg and heirloom tomato breakfast muffins

By Jamie Humby | Chef

Published 2 December 2024

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breakfast diabetes friendly snack healthy heart weight management

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A tin is filled with freshly baked kale, egg and heirloom tomato breakfast muffins.

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.

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.

Prep time

15m

Cook time

40m

Serves

6

Ingredients

9

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Published 2 December 2024

Share

name

breakfast diabetes friendly snack healthy heart weight management

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.

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.

Prep time

15m

Cook time

40m

Serves

6

Ingredients

9

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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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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

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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.

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