Crisp-Topped Baked Egg Muffins with Chives
Egg muffins baked until golden with fresh chives for a protein-packed breakfast that holds together perfectly. This recipe, ready in about 33 minutes, combines large eggs, kale, chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 85 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1 cup finely chopped kale
- 2 tbsp minced chives
- 1 tbsp olive oil
- 1/4 tsp sea salt
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil.
- Step 2: Whisk 6 large eggs in a bowl with 1/4 tsp sea salt until fully combined. Stir in 1 cup finely chopped kale and 2 tbsp minced chives.
- Step 3: Divide egg mixture evenly among the muffin cups. Bake for 18 minutes until edges are golden and centers are set when gently pressed.
