Omelet Muffins with Kale and Broccoli

This paleo omelet tastes great. It’s easy to make and you can freeze the leftover muffins to reheat on the go for a quick breakfast. This recipe can also be infinitely modified by substituting different meats or veggies. Just make sure the meats are pre-cooked and the veggies are cut small enough to cook thoroughly within the 25 minute time frame.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step: 2

Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Step: 4

Melt cheese on top of muffins and serve.

Per Serving: 82 calories; protein 5.8g; carbohydrates 1g; fat 6.2g; cholesterol 133.4mg; sodium 133.2mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.