Ingredients
- For the Eggs:
- 1 small bunch kale (stems removed, massaged with oil and chopped, about 3 cups)
- ½ tablespoon cooking oil (avocado, sunflower, etc.)
- ½ cup diced onion
- 2 tsp minced garlic
- 16 large eggs
- ½ cup milk (whole, 2%, or non-dairy)
- ½ tsp salt
- ½ tsp pepper
- For the Sandwiches:
- 12 English muffins
- 12 medium cheddar cheese slices
Instructions
- Prepare the Eggs: Heat the oil in a pan over medium heat. Add the diced onion and minced garlic. Stir frequently for 3-4 minutes. Add the chopped kale and cover the pan. Cook for 4-5 minutes until the kale wilts. Remove from heat and set aside. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cooked kale mixture. Pour the egg mixture into a greased half sheet pan (13×18 inches). Bake at 325°F for 8-12 minutes, or until the eggs are just set.
- Cut the Eggs: Once the eggs are cooked, use a wide-mouth mason jar lid or a 3.5” biscuit cutter to cut out egg rounds. Gently twist the lid or cutter to separate the egg rounds.
- Assemble the Sandwiches: Slice the English muffins in half. Place the egg rounds on the bottom halves of the muffins, then top with a slice of cheddar cheese. To prevent cheese from hanging over the edges, cut the cheese to fit evenly on the muffin.
- Wrap and Store: Wrap each sandwich in foil. Store in the fridge for up to 5 days or freeze for a few months.
- Reheating:
- Microwave Method: Unwrap the sandwich and place it on a paper towel-lined plate. Microwave on high for 90 seconds if frozen or 30-45 seconds if refrigerated.
- Toaster Oven Method: Preheat the toaster oven to 375°F (or use the “reheat” mode). Leave the sandwiches wrapped in foil and place directly on the oven rack. Bake for 10-12 minutes until the center is warmed through.
Notes
- Substitutions: Feel free to use different cheeses (like pepper jack) or swap in veggies like bell peppers or spinach for variety.
- Storage: These sandwiches freeze well, making them perfect for meal prep!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 210mg
