Breakfast Egg Muffin with Vegetables and California Prunes

Servings: 6

Prep Time: 25 min.

Cook Time: 15 min.

Ingredients

3 eggs

1/2 cup of cream cheese

1/4 cup bacon, diced

1/4 cup prunes, chopped

1/2 a pepper chopped

1 handful of kale

2 tablespoons flour

2 tablespoons parsely, chopped

sprouts for decoration

Separate the egg whites and egg yolks into two bowls.

Whip the egg whites until stiff.

Place the kale in a bowl

Pour boiling water over it. Let sit for 1 minute and drain.

Chop the wilted kale.

In a large bowl, mix egg yolks, cheese, bacon, prunes, peppers, kale, and parsley.

Add salt and pepper to taste. Add the whipped egg whites; mix again.

Preheat the oven to 350 degrees. Pour the mix into a muffin pan or onto muffin baking papers.

Bake for 15 minutes (with the convection setting on).

Remove muffins from the oven; decorate with sprouts. Serve warm.