4ouncesfully cooked chicken sausagediced (see note)
4smallkale leavesany variety, finely chopped
1/2tspground black pepper
1/4cupheavy (whipping) cream or full-fat coconut milk
4tbspshredded white cheddar or swiss cheeseoptional
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Use the 1 teaspoon avocado oil to grease the bottom and insides of four silicone muffin cups (preferred), ceramic ramekins, or half-pint mason jars. If you have a silicone egg bites mold, you can also use that for this recipe.
Set the Instant Pot to Sauté and melt the bacon fat. Add
the sausage and sauté for 2 minutes. Add the chopped kale and 1/4 teaspoon each of the salt and pepper. Sauté until the kale is wilted, 2 to 3 minutes longer.
Meanwhile, in a medium bowl, lightly beat together the
eggs, cream, and remaining 1/4 teaspoon each salt and pepper
Press Cancel. Divide the kale-sausage mixture among the
four muffin cups. Pour the egg mixture evenly over the kale and sausage and stir lightly with a fork. If desired, top each with 1 tablespoon shredded cheese. Loosely cover the cups with foil or silicone lids.
Pour the water into the Instant Pot. Place the metal steam
rack/trivet inside. Place the four muffin cups on top.
Secure the lid and set the steam release valve to Sealing.
Press the Pressure Cook or Manual button and set the cook
time to 5 minutes.
When the Instant Pot beeps, allow the pressure to release
naturally for 10 minutes, then carefully switch the steam
release valve to Venting.
Carefully remove the muffins from the Instant Pot. Serve
hot or warm.
You can use any variety of sausage you want for this recipe. Low-sugar breakfast sausage (4 small links) or mild or spicy Italian (1 large link) work well. If using pork sausage, cook it according to the package directions before starting this recipe.