Swiss Chard and Chive Egg Muffins
Active Time: 15 minutes / Cook Time: 25 minutes
Makes 10 Muffins (4 breakfast servings and 2 snack servings)
Nutrition Corner: Swiss Chard
Swiss chard is in the same family of vegetables as beets and spinach. Taste wise, Swiss chard is slightly bitter and salty. The peak season for chard is June through August. Because Swiss chard contains oxalic acid, we recommend boiling as the healthiest cooking method. This sweetens the greens a little bit and makes them better suited for digestion and absorption.
- 10 eggs
- ¼ cup almond milk
- ¼ teaspoon fine sea salt
- 1/6 teaspoon fresh black pepper
- 1/2 teaspoon garlic powder
- ½ oz chives, chopped (1/2 bunch)
- 4 Swiss chard leaves from 1 small bunch, stems chopped off and leaves torn away from stems (you will be preparing the entire bunch of chard now, and reserving some of it for later use)
- Preheat oven to 350 degrees F. Line a muffin tray with 10 muffin liners or lightly grease with coconut oil.
- Bring 4 cups water to a boil and add Swiss chard (torn leaves from 4 pieces, plus the cut off stems of 4 pieces, plus any remaining chard from the bunch). Cook for 3 minutes and then strain. Use the leaves in this recipe and save the stems for use Day 3 and Day 4)
- Whisk together eggs, almond milk, salt, pepper, and garlic powder in a medium sized mixing bowl.
- Add chives and chard (once cool, chop chard into smaller ribbons) and mix to incorporate.
- Use a spoon to fill 10 muffin trays, filling each ¾ full.
- Bake for 20-25 minutes or until fluffy and starting to brown. Insert a toothpick into the center of one muffin if you are unsure if it is cooked. If it comes out clean they are ready.
- Let cool completely. Store muffins in an airtight container in the fridge. Enjoy 2 muffins per person for breakfast Days 2 and 4, and 1 muffin per person as a snack Day 6.
- To warm up, place in a 350°F oven for 10 minutes (they are also delicious straight from the fridge).