Healthy Breakfast for the week: Kale & Pancetta Egg "Muffins" Trader Joe's Post #5

Getting in a healthy breakfast on the week days can sometimes be hard. I often eat at work and what this usually means is CARBS. Toast, Bagels, Croissants.... Now I will never ever be anti carb but I do agree with the breadth of research that suggests starting your day with protein is really the way to kick things into gear. So then comes the question how can I make a protein breakfast accessible and fast on week day mornings where I don't want to go in my kitchen except to maybe grab something out of the fridge? I know a lot of people will do shakes, I'll often do Greek yogurt with a little granola but what if I want something warm? I now have a great solution! Baked ahead of time Sunday night and stored in the fridge for the week to be re-heated once I arrive at work these egg "muffins" pack great protein flavor and even some green vitamins from the kale! And at 100 calories a piece you can't beat 'em.

Ingredients:

6 Large Eggs
1/3 Cup Fresh Ricotta Cheese
1/4 Cup lowfat Milk
3- 6 Cloves Roasted Garlic roughly chopped (depending on your taste)
2 oz Cubed Pancetta or Bacon
2 Cups hand torn Kale

(Makes 9 "Muffins")

Preheat oven to 340* F

In a Saute Pan Over Medium Heat Crisp pancetta or bacon cubes (10 - 12 minutes)

Lower heat to low/med and scoop out pancetta from pan leaving the fat behind. After about 5 minutes once the pan has cooled some saute your kale for about 2 minutes (you want it to get soft not crisp up in the fat which is why you want the pan to cool)

Spray your muffin tins with olive oil or baking spray, add sauted kale to the tins in even portions

In a medium mixing bowl whisk together eggs, ricotta, milk, chopped roasted garlic, & salt & pepper.

Once the egg mixture has been whisked smooth add cooled pancetta. Transfer the mixture to an easy to pour glass measuring cup in two parts.

Pour egg mixture over kale in the already sprayed muffin pan. Fill each cup to the inside edge be sure if the pancetta has sunk to the bottom of the pouring cup that you distribute it evenly amongst the cups.

Transfer your muffin pan into the oven and bake for 14 - 16 minutes, until you can pierce the centers with a  knife or tooth pick and it comes out clean.

These are great served warm right out of the oven for a brunch buffet or if you plan to save them to eat at work throughout the week make sure they cool fully on the counter top before transferring them to a plastic ziplock and refrigerating. A few stuck a little when I was removing them from the pan so make sure the cups are sprayed well with the olive oil or cooking spray and use a knife around the edges to help loosen them.

Microwave on high for 45 seconds to reheat!