Savory Breakfast Muffins
Method:
Heat a drizzle of olive oil in a skillet over medium heat. Add the bell pepper and shallot and sauté for a minute or two to soften. Add the greens with a pinch of salt and pepper and stir until just wilted. Turn off the heat and let cool completely. Preheat the oven to 175°C (350°F) and line a standard muffin tin with paper liners or use silicone molds. In a large bowl, whisk the eggs well to get air in. Add the melted butter, milk, Italian seasoning, salt and pepper and whisk again. Add the flour, baking powder and baking soda and mix until mostly smooth. Fold in the cooled vegetables, herbs and pepper jack. Divide between the muffin cups and top each with a sprinkle of cheese. Bake on the middle rack for 20 minutes, until the center is just firm. Let cool.
Ingredients:
- olive oil 1 (pieces)
- bell pepper 1 (pieces)
- shallot 1 (pieces)
- kale 1 (cups)
- salt 1 (pinch)
- black pepper 1 (pinch)
- butter 4 (tbsp)
- egg 6 (pieces)
- milk 0.33 (cups)
- italian seasoning 1 (tsp)
- salt 1 (tsp)
- flour 0.75 (cups)
- black pepper 1 (pinch)
- baking powder 0.5 (tsp)
- baking soda 0.25 (tsp)
- fresh parsley 0.25 (cups)
- pepper jack cheese 1 (cups)
