Kale and Red Pepper Breakfast Muffins Recipe

6 individual eggs

2 cups kale

1 / 2 individual red peppers

2 tablespoons cheddars

2 tablespoons parsley

Preheat oven to 180C, approx gas mark 7 and grease a 6 hole muffin tray.

Whisk eggs together and season with salt and pepper. Add cheese and parsley to egg mixture and stir to combine.

Place even amounts of wilted kale and red pepper in each hole. Distribute cheesy egg mixture evenly between each hole.

Bake for 20-25 minutes, until browning and cooked through.