Kale & Quinoa Egg Muffins
Ingredients:
- 1½ teaspoons coconut oil
- ½ cup uncooked quinoa
- 2 cups kale leaves, finely chopped
- 8 eggs
- 1 tablespoon hemp seeds
Not all foods are created equal.
Eat well. Stay awesome!
Instructions
1. Preheat the oven to 350ºF (177ºC). Grease a muffin pan with the coconut oil.
2. Cook the quinoa as per packet instructions
3. Roughly chop the kale and put into a colander. Pour boiling water over the kale until starting to wilt.
4. In a mixing bowl whisk the eggs until well scrambled. Add in the kale and drained quinoa. Season with salt and pepper.
5. Pour the egg mixture into the muffin cups to make approximately 8 egg muffins. Sprinkle over the hemp seeds to the top.
6. Bake for 15 to 18 minutes or just until the egg is cooked through and the hemp seeds start to brown on top. Remove from the oven, let cool and enjoy!
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
* Low Histamine *
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