Whole Food Breakfast Muffin


  • 1 Tbs. olive oil
  • 10 cloves garlic, minced
  • 2 scallions chopped
  • ½ red pepper chopped
  • water
  • 4 cups chopped fresh or frozen kale or spinach
  • 4 medium sized white or sweet potatoes, pre-cooked with skins and roughly chopped
  • 12 eggs
  • 1 tsp. salt
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. crushed red pepper
  • ½ cup pecorino Romano cheese (optional)


  1. Preheat oven 350 degrees
  2. Heat olive oil in a pan over medium-low heat. Add onion, garlic and pepper. Cook until slightly browned.
  3. Add water and greens and cover to cook down. Squeeze out liquid. (I flatten with a spatula and drain right from the pan.)
  4. Add all ingredients to a food processor and pulse to create a uniform but still chunky texture.
  5. Scoop into an well oiled or buttered muffin pan.
  6. These can be eaten cold or reheated in the toaster oven.

This should make 12 large breakfast muffins.  I always cook extra potatoes when I’m making dinner another night, then refrigerate until I’m ready to them in other recipes.

Protein | Carbohydrate | Fat | Veggies