The Best Kale and Eggs Recipe (in a muffin tin)

These kale and egg muffins (or as we call it “Kale MacDaddy Muffins”) are a great way to get protein, fiber, nutrients, and something warm in your body to start your day. If you are looking to either lose weight or maintain a healthy weight, the formula of having protein + fiber + healthy fats are essential to almost all of your meals. What makes this even better, is that it’s all packed into one handy bite – a muffin!

Make it work.

Don’t be the person that complains about your health (or weight), but doesn’t actually want to do the work to make something happen. Like anything else in life, what you put in, is what you get out. Now since we all don’t have hours to spend in the kitchen, this kale and eggs recipe will require you to do a few minutes of work in the beginning, for a major reward to just grab-and-go in the end.

Short term investment, with a long term return.

1. turn on the oven
2. prep your veggies
3. mix & pour
4. bake & cool
5. store
6. grab & go

Break your fast (or just eat a snack).

One of the top questions we get asked is, “what do I eat for breakfast?” And a second runner up is “…and what about snacks?”

If you’ve been following us since our launch a few months ago, OR if you are brand new to the wolf pack, you’ll notice that we are IN LOVE with our “Kale. All Day. Err Day.” book. Believe us, we wrote it for a reason.

Yes yes, we love kale, but really if you look into the deeper lessons of the book, you’ll learn a few other things that are essential to healthy eating (and healthy living). Things like:

• leafy greens are a great staple to add throughout the day
• curiosity to try new foods is a good thing
• things might taste nasty at first, but try it at least 8x
• pause and give thanks before you eat
• there’s so many rewards when you share your food
• be open minded
• enjoy and experiment
• cook your own damn food (at least sometimes)

Way more than just kale!

Now on to the recipe

These kale and egg muffins are a perfect example of enjoying and experimenting with your food to make it work! It’s a great solution to literally break your fast (aka breakfast) in the morning. It’s also a great and easy snack when you are looking to satisfy a hunger pain and avoid grabbing food that will either keep you wanting more (ahem…empty calories), or have you regret eating whatever you just ate. 

Remember: protein + fiber + healthy fats are essential for managing healthy weight. Kale and egg muffins are just one solution to that formula.

It’s National Kale Day!

Since it’s NKD (National Kale Day), we decided to share a fave recipe from the book (even though it’s still free) because some of you haven’t read it yet. You either are just discovering it, never completed the digital download, or you haven’t taken the time to crack it open.

(NOTE: Don’t worry, we purchase books and don’t read them right away either. Here’s your friendly reminder to OPEN IT today!)

Take a look at our co-creator, Graham, make KALE and EGGS look so darn delish (and easy). And if you have someone in mind that could use this recipe, please pass it on and forward it to them. With one click (and a copy/paste), you just might make their day!

Egg MacDaddy Muffins

vegetarian, dairy-free, gluten-free

INGREDIENTS

3 cups kale, 
destemmed and chopped into thin 1⁄4 inch ribbons
1 ½ cups finely chopped veggies
1 green onion, thinly sliced
A handful of herbs, chopped (cilantro, basil, parsley)
1 dozen eggs
Sea salt and freshly ground pepper (roughly ½ – 1 teaspoon salt)
Coconut oil to brush the muffin tin or pan

STEPS

1. Preheat the oven to 375° F. Using a towel, grease a muffin tin (or skillet) with coconut oil. (NOTE: you can also use a cast iron skillet and slice this up instead of making individual muffins.)
2. In a large bowl, whisk the dozen eggs until all yolks are broken and well combined.
3. Add the thinly chopped kale, finely chopped veggies, green onion, herbs, and 2 pinches of sea salt and freshly ground pepper.
4. Using a measuring spoon or large spoon, evenly distribute the kale egg mixture into 6-8 muffin tins. Season the top of each muffin with a few sprinkles of sea salt and freshly ground pepper.
5. Bake for 25-30 minutes until eggs are golden.
6. Remove from the oven and cool on a rack before scooping the muffins from the tin.
7. Serve immediately, or cool completely and store in a tightly sealed container in the refrigerator for up to 1 week.

Yields ~ 6 – 8 muffins