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Keto Kale and Chives Egg Muffins
Recipe written by Louise & Jeremy Hendon from The Essential Keto Cookbook.
Course
Breakfast, Snack
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Author
ChihYu Smith
Ingredients
6
eggs
1
cup
kale
finely chopped
1/4
cup
17 g chives, finely chopped
1/2
cup
120 ml almond or coconut milk
Salt and pepper to taste
8
slices
of prosciutto or bacon
optional
Instructions
Preheat the oven to 350 F (175 C).
Whisk the eggs and add in the chopped kale and chives. Also add in the
almond/coconut milk, salt, and pepper. Mix well.
Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice.
Divide the egg mixture between the 8 muffin cups. Fill only ⅔ of each cup as
the mixture rises when it’s baking.
Bake in oven for 30 minutes.
Let cool a few minutes and then lift out carefully with a fork. Note that the
muffins will sink a bit.