Breakfast, lunch or snack…here’s a quick and yummy protein packed muffin!

This recipe is lacto-ovo vegetarian not vegan, meaning it contains both eggs and dairy.  I always prefer to use organic eggs and dairy products when I need them for a specific meal.  If you are dairy-free just swap the same serving amount of cheese and milk for your dairy-free preferences that best suit your needs. This recipe is gluten/wheat-free.

I’ve baked these in both paper cups and re-usable silicone cups, and they came out to perfection in the silicone cups!

Ingredients:

• 1 cup cornmeal
• 1 cup organic whole milk
• 1 cup aged cheddar or swiss cheese (grated)
•  5 organic eggs
• 4 tbs olive oil
• 1/2 white onion chopped
• 1 red pepper chopped
• 1/2 cup chopped kale (any variety)
• salt and pepper (to taste)

Directions:

1. crack eggs and pour into a medium size bowl
2. add milk and beat with a whisk or fork until blended
3. add cornmeal and continue to whisk
4. add oil/salt/pepper
5. add all veggies
6. stir everything well
7. line muffin tray with silicone cups
8. pour mixture in each cup
9. bake @350f for 30min. let cool and enjoy!!