Sausage and Kale Egg Muffins
By :The Keto Reset
Print Recipe
These are great for busy families and busy mornings. Make a triple batch on Sunday and store them in the fridge or freezer to quickly reheat during the week.
Votes: 1
Rating: 4
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Chicken Sausage, Eggs
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
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Chicken Sausage, Eggs
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
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, in a medium bowl, lightly beat together the eggs, cream, and remaining 1/4 teaspoon each salt and pepper
  4. 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.
  5. Pour the water into the Instant Pot. Place the metal steam rack/trivet inside. Place the four muffin cups on top.
  6. 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.
  7. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting.
  8. 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 (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.