Who would have guessed? Bulgur wheat can be the tasty glue that pulls a savory egg muffin together.

I made the “Bulgur and Greens Mini Quiches,” from the March 2018 issue of Cooking Light, when I was lured in by that quick-cooking bulgur, the kale, the feta cheese and the muffin tins.

It’s an easy-to-pace recipe. While the bulgur cooks for 12 minutes, you chop and sauté your onion and kale. Fill eight muffin cups with the bulgur/veg mix, then pour in the milk/egg batter, seasoned perfectly with thyme. Each muffin cup gets topped with a bit of the crumbled feta.

In 30 minutes, I baked these crude muffins, which I rested for a few minutes before releasing them from the pan. Not too eggy, you’ll enjoy the bulgur glue.

PREP TIME: allow an hour for prep, cooking, cooling
TASTE: nourishing bulgur with thyme and feta

Next time, I want to follow the path of four ingredients, to make the “Hazelnut Torte,” from the March/April 2018 issue of Eating Well. Come back to my site next week, to marvel with me.