Breakfast hasn’t always been a difficult for me. When I was little it was my favourite meal of the day. While my mom and dad were sleeping upstairs, I would sneak into the big, corner kitchen cupboard and eat Shreddies out of the box. As I grew and matured, my love for cereal continued. Although hiding in a cupboard became a thing of the past, my daily bowl of cereal didn’t. In fact, it isn’t uncommon for me to get into a routine and find it very difficult to have anything different. Then I was diagnosed with celiac disease and my breakfast routine was thrown into turmoil. Since then it’s been a varying array of eggs, gluten free porridge, and a huge assortment of sugary or disappointing breakfast cereals.
I learned early on in my gluten free diet, that time effort and carefully planning are needed to have a successful breakfast. Since I enjoy my sleep and wake up late, I need something quick and fulfilling to get me going for the day. Some days, I reach for poached microwaved eggs and kabassa other days I choke down expensive gluten free breads and porridge. After some Pinterest surfing, I came across an amazing make-ahead breakfast that is sure to satisfy my breakfast hunger!
Kale and Pepper Egg Muffins
3 cups kale, Remove stems and into bite size pieces
1 ½ cups chopped peppers (red or orange are best!)
1 spring onion finally chopped
A handful of herbs, chopped cilantro, basil, parsley and Salt and Pepper to taste
1 dozen eggs
1/2 cup of crumble feta cheese
- Preheat the oven to 375° F. Grease a muffin tins with butter or non stick spray. For less clean up, use paper muffin cups.
- In a large bowl, whisk the eggs until frothy
- Chop the kale and peppers and add to the egg mixture.
- Add in feta, spices, salt and pepper and mix well.
- Fill all 12 muffin cups with equal amounts of the mixture.
- Bake for 25-30 minutes until eggs are golden.
- Remove from oven and cool before you store them in an air tight container.
- Enjoy all week long!