Breakfast Egg Cups
Breakfast Ideas for Breakfast Sausage
These egg muffins are stuffed with sausage, sweet potato and kale for the perfect make-ahead breakfast that are Paleo!
Recipe by Mary’s Whole Life.
Ingredients
| Amount / Quantity | 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 |
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Directions
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Preheat oven to 375°F.
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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.
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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.
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Bake for 18-20 minutes until eggs are set and no longer runny. Pop them out of muffin pan and enjoy!
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