Breakfast muffins with Kale and Ground Beef

Did you know that organic free range eggs are actually a superfoods?
They contain a little bit of almost all the vitamins and minerals you need. They are a great source of protein as well.
You might have heard that eggs are bad for your cholesterol! Well, that is not true.
Because we produce cholesterol in the liver, our body is able to lover the production if we get a high amount of cholesterol in our food.

Sometimes things just have to be easy. These Breakfast muffins with leftover kale and ground beef are really easy to make.
Not only is it a great way of using you  leftovers, they also make a super healthy, filling and fast breakfast.
I always try to have some in the freezer for an easy way out. It is also a great dish for a brunch!

  • 5 eggs
  • Leftover Kale – you can use any vegetables
  • Ground Beef
  • 1 snack pepper for topping
  • Spices to your taste

Whisk the eggs, and divide into a 6 pcs muffin pan. Add the leftover kale and ground beef and top with snack pepper.
Bake at 400F for 20 minutes