Sausage and Kale Make Ahead Egg Muffins
These Sausage and Kale Make Ahead Egg Muffins are packed with flavor and perfect for quick breakfasts or meal prep!
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Sauté pan
- Measuring cups and spoons
Ingredients
- 1/3 pound hot Italian sausage
- 4 cups kale roughly chopped
- 1 shallot finely chopped
- 10 eggs scrambled
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease the muffin tin with cooking spray or olive oil to prevent sticking.
- In a sauté pan over medium heat, add the hot Italian sausage. Cook until browned, breaking it into small pieces as it cooks, about 5-7 minutes. Remove from heat and set aside.
- In the same pan, add the finely chopped shallot and sauté for 2-3 minutes until translucent. Then add the chopped kale and cook until wilted, about 3-4 minutes. Season with salt and pepper.
- In a large mixing bowl, whisk the scrambled eggs and season with salt and pepper. Add the cooked sausage and sautéed kale mixture, stirring to combine thoroughly.
- Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly golden on top.
- Remove the muffins from the oven and let cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or store for later.
Notes
- Store muffins in an airtight container in the refrigerator for up to one week.
- Freeze muffins individually wrapped for up to three months.
- Reheat muffins in the microwave for 30-60 seconds or thaw overnight in the fridge before reheating.
- Swap sausage for turkey, chicken, or plant-based alternatives for different flavors.
- Add vegetables like bell peppers, zucchini, or mushrooms for variety.