Spray a large pan with low-calorie cooking spray and add garlic and sun-dried tomatoes, cook for 1 minute over low heat. Add kale, a pinch of salt and 2 tbsp of water, cover with a lid and let it steam for 5 minutes. It should be enough time to soften the kale and for the flavours to blend. Set aside.
In a large bowl whisk eggs until slightly foamy, add chopped ham and salt and pepper. Add cooked kale and sun-dried tomatoes to the egg mixture and stir to combine.
Evenly divide among 12 muffin cups, preferable silicone ones to avoid sticking.
Bake for 20 minutes.
Notes
Leave out the ham for a vegetarian version of this recipe.