Breakfast & Brunch Gluten Free

Breakfast Egg Cups

Name: Chicken Sausage Egg Bake
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 (12 oz.) package Jones Dairy Farm All Natural Little Pork Sausages, cut into 1/2 inch pieces; 2 tablespoons olive oil, divided; 1 medium sweet potato, peeled and diced small; 2 cups kale, coarsely chopped and stems removed; 10 eggs; 1/2 teaspoon sea salt; 1 tablespoon hot sauce

Recipe by Mary’s Whole Life.

Serves

Prep Time

10 min

Total Time

30 min

The Make-Ahead Breakfast That’s Ready When You Are

These gluten-free egg muffin cups are the make-ahead breakfast that earns its spot in your weekly rotation. Jones All Natural Little Pork Sausages, diced sweet potato, and chopped kale are baked into individual egg cups that are easy to prep on Sunday and grab all week. Paleo-friendly, portable, and done in 30 minutes.

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Ingredients Directions

Ingredients

1 (12 oz.) package Jones Dairy Farm All Natural Little Pork Sausages, cut into 1/2 inch pieces
2 tablespoons olive oil, divided
1 medium sweet potato, peeled and diced small
2 cups kale, coarsely chopped and stems removed
10 eggs
1/2 teaspoon sea salt
1 tablespoon hot sauce

Directions

Preheat oven to 375°F.
Using 1 tbsp of olive oil, coat each cup of muffin pan. Heat remaining 1 tbsp of olive oil in large skillet over medium heat. Add sausage pieces, cook for 2-3 minutes. Add sweet potato and stir additional 2-3 minutes. Add in kale, stir for 1-2 more minutes. Let the mixture cool for a few minutes.
Meanwhile, beat 10 eggs together with 1/2 tsp of sea salt and 1 tbsp hot sauce. Scoop an even amount of sausage, potato, and kale mixture into each cup. Pour a bit of the egg mixture into each cup, filling to slightly below the top.
Bake for 18-20 minutes until eggs are set and no longer runny. Pop them out of muffin pan and enjoy!