Instructions

• Preheat the oven to 350°F. Line a muffin pan with parchment paper liners and set aside.
• In a large skillet over medium-high heat, cook 1/3 pound hot Italian sausage, breaking it up with a spoon, until browned and cooked through. Transfer the cooked sausage to a bowl and set aside, leaving about 1 tablespoon of the fat in the skillet.
• Reduce the heat to medium. Add the finely chopped shallot to the skillet and cook in the reserved fat, stirring, until the shallot begins to soften, about 2 minutes. If very little fat remains, keep the heat slightly lower and stir frequently to avoid sticking.
• Add 4 cups kale (roughly chopped) and a pinch of salt to the shallot. Stir to combine and cook until the kale is wilted but still bright green, about 5 minutes. Remove the kale and shallot mixture from the skillet and set aside.
• In a bowl, whisk 10 eggs with salt and pepper to taste.
• In a clean skillet over medium-low heat, gently scramble the whisked eggs, stirring frequently, until they are mostly set but still moist. Remove from heat.
• Evenly divide the kale-and-shallot mixture among the muffin liners. Top each portion with some of the reserved sausage so each liner is about halfway filled with the kale-and-sausage mixture.
• Evenly spoon the scrambled eggs into each muffin liner, filling up to the top but not over the edge.
• Bake the muffins for 15–20 minutes, until they are puffed and set on top (they may look shiny but should no longer be liquid).
• Immediately remove the muffins from the tin and place them on a wire rack to cool. Let cool completely before transferring to the refrigerator. Store in the refrigerator for up to five days. To reheat, microwave for about 30 seconds.