Bacon and Kale Egg Muffins



I have a small confession to make, I don’t LOVE kale. Sure, I’ll eat it, and I do often cook with it; but all by itself, I could live without. I do enjoy it in the occasional smoothie, when it’s pulverized. I also enjoy it in these egg muffins. Kale adds that freshness you really desire in this quick breakfast snack. When I first made “egg muffins,” I was skeptical. I was sworn that they reheated extremely well, and tasted just about the same as when they were fresh out of the oven. Again, I was skeptical. I gave it a shot, and was completely proven wrong. They are delicious reheated, and I am so happy about this! More often than not, I just want a quick breakfast. I work from home, so I don’t feel the “rush” many people do when heading off to work; but sometimes I still want something easy peasy in the morning. This is one of those recipes that is perfect for Sunday prep. Whip up a batch at the beginning of the week, and refrigerate. They will last approximately a week. Pop them in the microwave for 30-45 seconds, and I promise you they will be just as delicious as they tasted on Sunday. Pack them full of your favorite ingredients: kale, bacon, cheese (of any melting variety), spinach, sausage, fresh veggies…the possibilities are limitless.





Beer Love:

Beer: Wynkoop’s Rail Yard Ale
Style: Amber Ale
ABV: 5.2%
Description: While still having a touch of hoppiness, I get a lot of sweetness from this Amber Ale, which is why I really enjoy it. It is very refreshing and light, but still robust with fruitiness and slight caramel flavors. It has an aroma that I really want in an amber. I didn’t want anything that was out of control in hoppiness for this pairing, nor did I want anything insanely sweet. Something just in the middle would be perfect, and this is exactly what Rail Yard Ale provides. It’s quite drinkable and great with lighter dishes. I think it would be great with any egg dish. If you are feeling spunky on a weekend morning, give this pairing a shot!




Bacon and Kale Egg Muffins
Prep Time
10 min
Cook Time
35 min
Total Time
45 min

Bacon and Kale Egg Muffins

These egg muffins are the perfect make-ahead breakfast for the week. They are loaded with bacon, kale and cheese.


  • 6 strips of bacon
  • 10 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup kale, chopped
  • 1 cup sharp cheddar cheese


  • Preheat your oven to 375 degrees F and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet, and place the bacon on top of the rack. Bake at 375 for 10-15 minutes or until the bacon is crispy. Remove from heat, and transfer the bacon to a paper towel-lined plate to get rid of any excess grease. Once cool enough to handle, give the bacon a rough chop, and set aside.
  • Leave the oven set to 375 degrees F, and grease a 12-count muffin tin with a non-stick spray. Set aside.
  • In a large bowl, whisk the eggs and milk together until combined. Whisk in the salt, black pepper cayenne, garlic powder and onion powder. Add the kale and bacon and stir to evenly disperse. Set aside.
  • Divide the cheese among each of the muffin molds, placing them at the bottom of each mold. Pour the egg mixture (carefully) into each mold, filling them about 3/4 of the way up the molds.
  • Bake the eggs at 375 degrees F for 20-25 minutes of until the tops just begin to brown. At this point the eggs may have puffed up quite a bit. Don''t worry, they will deflate as they rest out of the oven.
  • Remove from oven, and let stand for 5-6 minutes. Remove the eggs from the muffin tin and serve immediately, or store in an air tight container, in the fridge, for up to a week.
  • **To reheat the eggs, simply place on a microwave-safe dish and nuke for 30-45 seconds.**
  • **Optional Toppings: Sour cream, salsa, guacamole.**


Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Lipped Baking Sheet * Foil * Wire Rack * Paper Towel-Lined Plate * 12-Count Muffin Tin * Non-Stick Spray * Large Bowl * Whisk * Wooden Spoons * Airtight Container (for storing) *


Other Breakfast Favorites!
Whole Wheat Biscoff Waffles


Chocolate-Glazed Baked Donuts


From-Scratch Cinnamon Rolls


Categories: Amber Ale, American Fare, Bacon, Breakfast, Food and Beer Pairings, Recipes
Tags: , , , , , , ,

12 thoughts on “Bacon and Kale Egg Muffins

  • February 24, 2014 at 9:11 pm

    Hahaha, when I first saw this post I thought to myself this recipe is just what I need since I don’t really like kale. Now you know why I was laughing when I started to read this post. These muffins would be perfect for breakfast or as a healthy snack!

  • February 27, 2014 at 12:48 pm

    This is one of my favorite breakfasts! You’re right, if you have never tried them, it’s kind of hard to see how they could be so portable/reheatable/easy but somehow they are. It’s a recipe for the perfect breakfast, at home or at work!

  • February 28, 2014 at 11:25 am

    I completely agree, Nora! Although, this weekend, I’m going to have to make 1 batch extra. They were gone by Wednesday! Haha.

  • March 3, 2014 at 12:40 pm

    Hehe, I’m not a fan of kale either but I’m trying to eat it more often in hopes I’ll suddenly fall in love with it. I’m loving these little egg muffins. I could see myself making them for a brunch. :)
    Tina at

  • March 3, 2014 at 2:09 pm

    I definitely would have been skeptical of reheated eggs, so I’m glad that you told me these are great reheated! They look delicious and would be so perfect for a breakfast on the go! I love kale…I hope you jump on the bandwagon :) Maybe kale chips (loaded with olive oil and salt) will win you over!

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