Breakfast Egg Cups
All Natural Little Pork Sausages, cut into 1/2 inch pieces
Olive Oil divided
Medium Sweet Potato, peeled and diced small
Kale Coarsely Chopped, stems removed
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!
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