Kale Egg Muffins

Glad to make a comeback with a simple and nutritious breakfast muffins. Awesome start of the day for those who love egglicous breakfast. I try to sneak in Kale in almost all my recipes except the desserts. One can substitute kale with spinach ,but I love the heartiness of this amazingly nutritious green.

Ingredients :
  • 1 1/2 cup thinly cut organic kale
  • 1 ripe tomato chopped
  • 1-2 green chilies chopped(only for spice lovers) or use 1/4 teaspoon crushed black pepper
  • 1/4 teaspoon spice mix(coriander/cumin grounded)
  • 1 cup finely grated low fat mozzarella cheese
  • 6 Organic medium Eggs or 5 large
  • 1/4 teaspoon sea salt
Makes about 6 medium muffins
To make the Muffins :
 * Preheat oven to 350 F
 * In a mixing large bowl beat eggs with salt until lightly frothy

 * Mix in rest of the ingredients.
 * Grease muffin tray with butter or oil . 

 * Fill each cup about 3/4th full.
 * Bake for about 20 minutes, until slightly brown on top

 * Cool for a minute before loosening the sides of muffins and flipping them out.     Serve warm with ketchup or hot sauce.