Serves: 4

Prep: 15 min

Main Ingredient: Eggs


● 4 slices (nitrate-free) turkey bacon, small dice and cooked until crisp (See Ann’s Tips) ● 1 tablespoon olive oil ● 2 small shallots, small dice ● ½ cup kale, shredded ● 3 whole eggs ● 3 egg whites ● ¼ cup milk ● ½ cup Swiss cheese, shredded ● 1 teaspoon salt ● ½ teaspoon pepper ● cooking spray


1. Preheat oven to 350 degrees. 2. In a small sauté pan heat oil over a medium high flame. Add shallot and sauté until soft, about 1 minutes. Remove from pan and add kale. Sauté until soft about 4 minutes. Remove from pan and let cool. 3. Place a 24 mini muffin tin in the preheated oven on a middle shelf. Let the pan preheat in the oven for about 10 minutes. 4. Whisk together eggs, egg whites, milk, cheese, salt and pepper in a medium bowl. 5. Remove hot muffin in from the oven. Spray the pan well with cooking spray. Using a small ladle, fill each of the moulds in the muffin tin about half full with the egg mixture. Place a few pieces of turkey bacon, shallot and kale in each one. Top to cover with more egg. 6. Bake in oven for 5 minutes or until the egg is set and the top is golden brown

Nutritional Info:

Special Diets:

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