Sausage Egg Muffins (Edit recipe)

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Having portable protein for breakfast that doesn’t come in a liquid or bar form definitely helps make breakfast on-the-go more exciting – and more filling! That’s where these egg muffins come in. Packed with protein, quality fat and veggies, they are they perfect for a grab-and-go breakfast or even as a great post workout meal! We’ve started adding these into our Sunday Meal Prep plans and they’ve really made a difference in keeping us full Monday-Friday. Plus, they’re Whole30 and Keto, too!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 16

Ingredients

1 lb Ground Pork, pastured
2 Tbsp Breakfast Blend - Primal Palate
2 Tbsp Bacon Grease, or other cooking fat + extra fat for greasing muffin tin
1 Yellow Onion, whole, finely chopped
1 Red Bell Pepper, seeded and finely chopped
4-5 Baby Bella Mushrooms, chopped
3 cups Baby Kale
12 Eggs, pastured, whisked
Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°.
Grease a muffin tin with bacon fat and set aside.
In a bowl, mix together Breakfast Blend seasoning and pork until fully incorporated.
Heat 2 tbsp bacon fat in a large cast iron skillet over medium low heat and saute onions and bell pepper until soft and onions are translucent, about 5 minutes.
Add pork mixture to the pan and cook 3-4 minutes, adjusting the temperature as necessary.
Once pork is mostly cooked, add mushrooms and continue to cook until pork is completely cooked through, about 3-4 minutes.
Add baby kale and saute until wilted, about 3-4 minutes.
In a large separate bowl, crack all 12 eggs, add desired amount of salt and pepper, and whisk together using either a whisk, fork or pro tip: an immersion blender!
Once kale is completely wilted, remove from heat and add meat + veggie mixture to the eggs and gently stir to combine.
Using a ⅓ C measuring cup, spoon mixture into muffin tin. Note: This recipe makes roughly 16egg muffins when using a dozen eggs, so you will have to do two batches in the oven. Be sure to re-grease the pan between batches.
Bake the muffins for 23-25 minutes, broil an additional 5 minutes or until tops are slightly browned.
Let cool in the pan, about 3 minutes, gently loosen the sides (some of the muffins might stick) with a small spatula and move to a wire rack to finish cooling.
Store in an airtight container in the refrigerator for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	9 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	22 g
Sodium:	64 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.