Kale and Chive Egg Muffins

This is not my first rodeo making breakfast egg muffins.

There are so many variations to these muffins. You can add any meat or vegetable to your liking.

This particular recipe includes kale, which is full of vitamins and a ton of calcium, a great alternative to not drinking milk.

I used coconut milk in my egg muffins, but you could use almond milk or whatever else you use.

• 6 eggs
• 1/2 cup almond or coconut milk
• 1 cup kale, finely chopped
• 1/4 cup chives, finely chopped
• Salt and Pepper, to taste
• 8 slices prosciutto

Preheat the oven to 350 degrees.

Whisk the eggs in a large bowl.

Add in the kale and chives.

Add the coconut milk, salt, and pepper. Mix until combined.

Line the muffin cups with the prosciutto.

Fill the cups 1/2 to 2/3 full so they don't overflow while baking.

Bake for 30 minutes.