How to Make It
Preheat oven to 375°F.
Boil 2/3 cup water and uncooked bulgur in a small saucepan; cover, reduce heat to low, and simmer 12 minutes or until water is absorbed.
Heat canola oil in a medium skillet over medium-high. Add chopped onion; sauté 3 minutes. Add kale; sauté until wilted, about 5 minutes (add 2 Tbsp. water if mixture starts to scorch). Stir in bulgur. Divide mixture among 8 muffin cups coated with cooking spray.
Whisk together whole milk, chopped fresh thyme, kosher salt, black pepper, and eggs. Pour 1/4 cup into each muffin cup (cups will be very full). Sprinkle 3 oz. (3/4 cup) crumbled feta cheese evenly over cups. Bake 20 to 22 minutes, until set.