Sausage and Kale Egg Muffins
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
2 servings
|
Ingredients
- 1 tsp avocado oil
- 2 tsp bacon fat (or more avocado oil)
- 4 ounces fully cooked chicken sausage diced (see note)
- 4 small kale leaves any variety, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 large eggs
- 1/4 cup heavy (whipping) cream or full-fat coconut milk
- 4 tbsp shredded white cheddar or swiss cheese optional
- 1 cup Water
Ingredients
|
|
Instructions
- 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.
Recipe Notes
You can use any variety of sausage you want for this recipe. Low-sugar breakfast sausage (
