Green Veggie Breakfast Muffins

Directions

1. In a large food processor, chop the raw kale, spinach, garlic, and onion.
2. Add the cheddar cheese to the chopped ingredients.
3. Chop until finely blended.
4. Add the raw eggs and dry seasonings to the mixture.
5. Preheat the oven to 350F.
6. Grease an oven safe silicone mold or metal pan with nonstick cooking spray.
7. Pour/scoop mixture into each mold, dividing evenly.
8. Bake for 20-25 minutes until the bites become firm.
9. Allow to cool before removing from molds.
10. Serve warm or chilled.

Qualities

• Texture: Soft
• Rating for Scent: 3/10
• Spice Level: 0/10

Tips

• This recipe can be stored in the refrigerator or freezer in a sealed storage bag or container.
• This recipe can be baked into any shape or size! A fun idea is to bake them into creative shapes, such as a dinosaur mold and naming them "green dinos".
• Vegetables can be adjusted as desired. For example, vegetables such as spinach, shredded carrot, or bell peppers can be added. The onion can be sauteed instead of using raw.
• Other cheeses can be used, including vegan cheeses.

Nutrition

Nutrition Content for 1 Full-Sized Muffin

• Calories: 84kcal
• Carbohydrates: 2g
• Fat: 6g
• Fiber: 0.3g
• Protein: 6g
• Added sugar: 0g
• Sodium: 152mg

Recipe Benefits

• Anti-Nausea
• Gluten Free

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.