Egg Muffins With Peppers, Kale, And Cheddar

• 1 dozen eggs
• 1/4 cups milk
• 1/4 cups spelt flour, can substitute with wheat flour
• 1 clove or garlic, minced, or 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cups cheddar cheese, grated
• shallots
• 1 cup kale, stems removed and chopped

1. Preheat oven to 350. Line muffin tin with parchment muffin liners or paper liners sprayed with cooking spray. Chop the kale, shallot and red pepper. Mince the garlic if you're using whole garlic.
2. In a large bowl whisk all of the eggs together with the milk and flour. If there are a few bubbles of flour that's okay, they will cook out. Add in garlic, salt and pepper.
3. In the muffin pan divide out vegetables, shallot, and cheese. Using a 1/4 measuring cup pour egg mixture into each muffin liner.
4. Bake at 350 for 35 minutes. Notes: these muffins can be refrigerated and reheated for later use!

eggs, ubc, ubc, garlic, salt, ground black pepper, cheddar cheese, shallots, kale

Taken from www.epicurious.com/recipes/member/views/egg-muffins-with-peppers-kale-and-cheddar-52452861 (may not work)