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Prep Time: 15 minutes
Cook Time: 15 minutes
Total: 30 minutes
Author : Curtis Stone
Ingredients
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Made by the creator of Recipe Cart.
Instructions
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Step 1
Preheat oven to 180°C (160°C fan-forced). Brush a 24-hole mini muffin pan with melted butter. In a large jug, whisk eggs and milk. Divide kale among prepared muffin holes and evenly pour over egg mixture. Sprinkle with fetta.
Step 2
Bake for 10-13 mins or until the egg mixture is just set in centre (it will rise up during cooking but sink back down on cooling). Set aside for 5 mins to cool.
Step 3
Combine yoghurt and dill in a small bowl. Transfer the egg bites to a serving plate. Top with a dollop of dill yoghurt. Sprinkle with spring onion, if using.
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