Egg, Bacon and Kale Muffins

(Ready in about 25 minutes | Servings 4)

These muffins are ooey-gooey mini frittatas and they are kid-friendly too. 

They couldn’t be easier to make!

INGREDIENTS :-

1/2 cup bacon 

1 shallot, chopped 

1 garlic clove, minced 

1 cup kale 

1 ripe tomato, chopped 

6 eggs 

1 cup Asiago cheese, shredded 

Salt and black pepper, to taste

1 teaspoon dried rosemary 

1/2 teaspoon dried basil 

1/2 teaspoon dried marjoram

RECIPE :-

1. Start by preheating your oven to 390 degrees F. Add muffin liners to a muffin tin.

2. Preheat your pan over medium heat. Cook the bacon for 3 to 4 minutes; now, chop the bacon and reserve.

3. Now, cook the shallots and garlic in the bacon fat until they are tender. Add the remaining ingredients and mix to combine well.

4. Pour the batter into muffin cups and bake for 13 minutes or until the edges are slightly browned.

5. Allow your muffins to stand for 5 minutes before removing from the tin. Bon appétit!

Read All our Egg Keto Recipe.

Click the Egg Keto Recipe Tag Below.

NUTRITION :-

Per serving: 384 Calories; 29.8g Fat; 5.1g Carbs; 1.1g Fiber; 24g Protein; 2.4g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here.