This recipe was inspired by a post from our very own Genevieve Vetter. I have to say, these are genius! Make a batch and keep them in the fridge, you can heat them up all week for a quick and nutritious breakfast. Following our Meal Planner? These are perfect for you!

What you need

2 tablespoon Tessemae’s Lemon Garlic Dressing
8 ounces mushrooms, sliced
2 shallots, finely chopped
coarse salt and fresh ground pepper
1 bunch kale, stems removed and leaves chopped
10 whole eggs

What to do

Heat your oven to 350.  Brush the inside of a non-stick 12-cup muffin tin with a little Lemon Garlic.

Heat 1 tablespoon Lemon Garlic in a skillet. Add the mushrooms and shallots and season with salt and pepper. Cook until mushrooms are tender and the shallots are beginning to brown. Add the kale and cook, tossing, until wilted. Set aside and let cool slightly.

Beat the eggs with 1 tablespoon Lemon Garlic, ½ teaspoon salt and ¼ teaspoon pepper. Divide the veggies among the muffin cups and pour the eggs over top. Bake until puffed up and cooked through, 15 to 20 minutes.

Tip: Make these muffins with any cooked veggies, you just need about 3 cups.

Makes 12