- 8 leaves kale, stems removed
- 450 g ricotta
- 110 g chorizo
- 8 free-range eggs, beaten
- 2 T buttermilk
- 100 g mature Cheddar, grated
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.
Top with chunks of ricotta and divide the chorizo evenly between the moulds.
Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 20 minutes or until puffed up and golden brown.
Cook's note: I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!