Breakfast Egg Muffin with Vegetables and California Prunes
1/2 cup of cream cheese
1/4 cup bacon, diced
1/4 cup orunes. chopped
1/2 a pepper chopped
1 handful of kale
2 tablespoons flour
2 tablesponns parsely, chopped
srpouts 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 for 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.