Crispy Bacon Kale Egg Muffins

This is a great brunch dish or good for lunches to go as the bacon holds the egg together in a nice muffin shape. It tastes great too!

Ingredients:

• 6 slices of turkey bacon

• 1 bunch kale

• 6-8 shiitake mushrooms or whatever you have handy (optional)

• 2 large garlic cloves

• 1 small shallot

• 6 eggs

• 2 T water

• 12 thin slices of 1/1” pieces of cheese (I prefer Sheeps Pecorino Romano or Manchego)

• 1- 1 1/2 tsp dried herbs of your liking (rosemary, thyme, basil, 21 seasoning salute, etc)

• 1 tsp sea salt

• Fresh ground pepper to taste

Here’s How:

1. Preheat oven to 350.

2. Grease a muffin tin (12 muffins)

3. Cut 6 slices of turkey bacon in half and place in bottom of muffin tin.

4. Chop kale, shallot, garlic and mushrooms into desired bite sized. Sauce the shallots until translucent, then add mushrooms. Let cook for a couple of minutes before adding garlic and kale, mix together and cover until cooked through.

5. Mix eggs and water until fluffy. Add seasoning and set aside.

6. Place a spoonful of cooked veggies on top of bacon, next add with 1/2 of slice of cheese. Pour egg mixture (halfway filling muffin tin) add more veggies and cheese on top.

7. Bake for about 15 minutes. Turn oven off and leave in oven for 15-20 more minutes to allow veggies and bacon to crisp further.

8. Enjoy!