Breakfast Egg Cups

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!

Breakfast Egg Cups
10 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
1 (12 oz.) package

All Natural Little Pork Sausages, cut into 1/2 inch pieces

2 tbsp

Olive Oil divided


Medium Sweet Potato, peeled and diced small

2 cups

Kale Coarsely Chopped, stems removed



1/2 tsp

Sea Salt

1 tbsp

Hot Sauce


  1. Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. 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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