Mini Green Egg Muffins

If you've noticed...I love Kale. Not the curly kale, the dark green long leafy kale. I stock it fresh in my freezer and put it in many dishes. I just started putting it in zip lock bags, which makes it easy to toss in a dish. You can crumble it in the bag... a little or a lot (depending on what you're making)

When I saute' it, I barely crumble it, leaving the pieces more bite size.

Last month I came up with my mini green egg muffins, which yes, are green because of the kale. My kids eat em' up. The whole batch if I didn't snag a few for myself.

I used to make quiche a lot, but my daughter doesn't like crust (who could resist, pie crust?) idk, she's always been like that. She's my no frills eater. She doesn't like anything with mayo or any condiments really...c'mon, ranch dressing? Nope, the only kid I've ever met that doesn't like ranch. I can't argue with that. I'm actually grateful. Now if we could only cure her sweet tooth...

Ingredients

6 eggs
1 cup thinly sliced(or crumbled, if frozen) kale---You could also use fresh spinach
3/4 cup shredded cheese (your choice-I just use what I have on hand, which is usually a combo of cheddar and mozzarella)
salt and pepper to taste

Directions

Cook the kale (feel free to cook it anyway you want)---I dump the bag of frozen kale in a microwave safe bowl and heat for 2 min,

Add all of the ingredients in a medium size bowl. mix well. Spoon into greased mini muffin tin. This recipe makes two batches. Bake @ 350 for 15-20min. Let cool. remove by running a dual knife around the edges. Serve immediately. Makes 2 dozen.

Enjoy!