Eggs have gotten a bad rap in recent years, but they are full of protein and essential vitamins and minerals. Whip them up with some veggies for this traditional breakfast favorite.
Preheat the oven to 350°F. Line a six-cup muffin pan with paper liners and spray with nonstick cooking spray.2.
If using frozen kale, microwave it for 2½ minutes on high, then drain away the excess liquid. Combine the eggs, egg whites, leek, sun-dried tomatoes, kale and bell pepper in a bowl and mix well. Divide the mixture equally among the prepared muffin cups.3.
Bake for 20 minutes, or until a knife comes out clean after being inserted in the center.
Note: These will stay fresh in the fridge for a few days, but they don’t freeze well.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—FattyLiver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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