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Breakfast Egg Muffin with Vegetables and California Prunes

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Prep Time   25 min. Cook Time   15 min. Serves  6


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.