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Bacon, Kale & Swiss Egg Muffins Recipe

Bacon, Kale & Swiss Egg Muffins recipe


These egg muffins are like little bites of breakfast heaven. They have crispy bacon, green kale, and melty Swiss cheese. You cook them in a muffin tin and can eat them with your hands!


2.5 oz (70 g) baby kale
4 oz (113 g) Swiss cheese
10 large eggs
6 slices bacon
1/4 tsp ground black pepper
1 tbsp unsalted butter


Preheat the oven to 400°F (205°C) and position a rack near the bottom. Grease 12 muffin cups with butter.
Place a skillet over medium heat. Cook the bacon until crispy, then transfer to a paper towel-lined plate to drain and cool. Chop into 1/2-inch pieces.
Wash and roughly chop the baby kale. In the same skillet, sauté the kale for 1-2 minutes until slightly wilted.
Divide the chopped bacon and sautéed kale evenly among the greased muffin tins.
Crack the eggs into a medium bowl, add the ground black pepper, and whisk together. Pour the egg mixture over the bacon and kale in the muffin tins.
Grate the Swiss cheese and sprinkle it on top of the egg mixture in each muffin cup.
Bake for 12-15 minutes, or until the eggs are set and no longer soft in the center.
Remove from the oven and let cool for a minute before using a spatula to gently remove each egg muffin.
Serve the egg muffins warm, or let them cool and store for a quick breakfast on the go.

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