Bacon, Ham & Veggie Egg Muffins
  • 1 cup chopped kale
  • ½ cup diced mushrooms
  • ¾ cup diced ham
  • ¼ cup cooked diced bacon
  • 1 cup shredded cheddar cheese
  • 12 eggs
  • 1 tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray
  2. Divide the kale, mushrooms, ham and bacon between the cups in the muffin tin. Top each with a slight heaping tablespoon of cheese.
  3. Crack the eggs into a mixing bowl, add the salt and pepper and beat lightly.
  4. Divide the egg mixture evenly between the muffin cups.
  5. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Recipe by Three Different Directions at