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.