brEGGfast muffins

What I used:
12 eggs
1 red bell pepper diced
3 cups chopped kale
1 cup chopped green scallions
salt & pepper to taste
coconut oil
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What I did:
​1. Preheat oven to 350 degrees Fahrenheit.
2. Wash kale, pepper, and scallions, then chop into small pieces/leaves.
3. Grease muffin tin with coconut oil (I used a larger tin with 6 muffin molds, can easily make in smaller tin with 12 muffin molds).
4. Place an even amount of chopped red pepper, kale and scallions in the base of each muffin mold.
5. In a mixing bowl whisk together all 12 eggs. Add salt & pepper to taste. Whisk thoroughly.
6. Pour an even amount of egg into each mold over the veggies.
7. Place in oven, bake about 30-35 minutes, or until tops of muffins are no longer liquid.
8. Remove, let cool, and store in air-tight container or baggie for easy on-the-go breakfasts.

Yield: 6 muffins ~ 2 eggs each OR 12 muffins ~ 1 egg each depending on size of muffin tin