Breakfast Egg Muffin with Vegetables and California Prunes

Enjoy a well-rounded breakfast in these easy egg muffins with veggies and prunes.

Servings: 6
Prep Time:
Cook Time:


  • 3 eggs
  • 1/2 cup of cream cheese
  • 1/4 cup bacon, diced
  • 1/4 cup California 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.

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