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.