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Ingredients
For the muffins:
- 4 eggs
- 1 garlic clove, minced
- ½ tsp. ground turmeric
- 2 tbsp. chives, chopped
- 1 cup (70g) kale, chopped leaves
- 1 cup (110g) carrots, grated
- ¼ cup (40g) feta, crumbled
- salt & pepper
For the sauce:
- ¾ cup (180g) Greek yogurt
- 2 tbsp. chives, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Preheat the oven to 360°F (180°C). Prepare a muffin tin lined with muffin paper cases or use silicone muffin cases.
- In a bowl, beat the eggs with the garlic, turmeric, salt, pepper and chives. Add the kale, carrots, crumbled feta and mix with a fork.
- Fill 6 muffin cases with the mixture and place in the hot oven to bake for 15 minutes.
- Meanwhile, mix together the yogurt and chives and season with salt and pepper.
- Serve the egg muffins with the yogurt sauce.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
