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Kale and Jalapeño Breakfast Mini 'Muffins {Secret ..

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Kale and Jalapeño Breakfast Mini 'Muffins {Secret Recipe Club}
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Kale and Jalapeño Breakfast Mini 'Muffins {Secret Recipe Club}

Added by: on Mar 6th, 2012
Delicious, portion sized and absolutely fun to pop, these 'muffins' are the perfect addition to your morning plate. Paired with a little sour cream and a glass of OJ and you are set with a fantastic meal. Photos by A Healthy Jalapeño Recipe adopted by Cookin' with Cyndi {and .. more >
Rating:
5
Prep Time:
8 min
Cook Time:
25 min
Ready In:
40 min

Servings

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Original Recipe Yield: 8 servings
 

Ingredients:

  • 1 bunch Kale, chopped
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced (1/2 tsp teaspoon minced garlic)
  • 1 jalapeño, minced
  • 1/2 tsp olive oil
  • 1 tsp soy sauce
  • 1 cup grated cheese (I used a blend of asiago, romano, and parmesan)
  • 1/4 cup 100% whole wheat bread crumbs
  • 6 eggs, beaten well
  • 1/2 tsp spike seasoning
Nutrition Facts
Kale and Jalapeño Breakfast Mini 'Muffins {Secret Recipe Club}

Servings Per Recipe: 8

Amount Per Serving

Calories: 126

  • Total Fat: 7.3 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 133.8 mg
  • Sodium: 308.6 mg
  • Total Carbs: 5 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.8 g
  • Protein: 9.9 g
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Directions:

1

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. Pile kale leaves on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inches.

2

Heat olive oil in large heavy frying pan, and then add onions and sauté 3 minutes. Add garlic and jalapeño and sauté about 2 more minutes, then add kale, turning over as it wilt and sautéing about 5 minutes, or until kale is much wilted and softened.

3

Put sautéed vegetables into large bowl and add soy sauce, cheese, bread crumbs, beaten eggs, and spike seasoning. Stir gently until ingredients are well-distributed. Spray 12 muffin cups with nonstick cooking spray (I use silicone ones) and fill with egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Mar 19th, 2012
Rating:
0

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