Kale and feta egg muffins

Ingredients:

10 eggs

1 tablespoon olive oil

1 1/3 cups kale leaves, finely chopped

1/3 cup crumbled feta

Salt and pepper

Instructions:

Preheat oven to 350 degrees. Coat a 12-cup muffin tray with cooking spray.

See Also

Rice and black bean salad

In a large bowl, beat the eggs. Stir in remaining ingredients. Pour egg mixture into muffin cups.

Bake for 20 minutes, until muffins are cooked through.

Store in the refrigerator for up to four days or freeze. Reheat muffins in the microwave or in a 400-degree oven for about 5 minutes.