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Egg, Carrot & Kale Muffins
Finding the perfect breakfast or snack alternative can be challenging.
Alternating between ingredients would seem easy, but sometimes, it can get tiring when you are subject to only a certain amount of macronutrients.
These muffins are perfect for that mid-afternoon snack, breakfast or something to relieve hunger after a hard workout.
Make them over the weekend, and freeze — then you will always have a healthy snack to turn to.
Enjoy!
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Egg, Carrot & Kale Muffins
« Low-Carb « Meal-Prep « Gluten-Free « Quick« Makes: 6
« Prep: 10 min « Cook: 15 min « Kcal:98« Carbs: 4g « Protein: 8g «
What you need
For the muffins:
4 eggs
1 garlic clove, minced
½ tsp. ground turmeric
2 tbsp. chives, chopped
1 cup (70g) kale, chopped leaves
1 cup (110g) carrots, grated
¼ cup (40g) feta, crumbled
salt & pepper
For the sauce:
¾ cup (180g) Greek yogurt
2 tbsp. chives, chopped
What you need to do
- Preheat the oven to 360°F (180°C). Prepare a muffin tin lined with paper cases or use silicone muffin cases.
- Beat the eggs with garlic, turmeric, salt, pepper, and chives in a bowl. Add the kale, carrots, and crumbled feta and mix with a fork.
- Fill six muffin cases with the mixture and place them in the hot oven to bake for 15 minutes.
- Meanwhile, mix the yogurt and chives and season with salt and pepper.
- Serve the egg muffins with the yogurt sauce.
