Sausage Egg Muffins (Edit recipe)

Head Shot:Pastured Kitchen
  • 96 recipes
  • |
  • 8 followers
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!

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 16

decrease servingsincrease servings

Ingredients

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.
Get Ingredients with

Process

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
  1. Preheat the oven to 350°.
  2. Grease a muffin tin with bacon fat and set aside.
  3. In a bowl, mix together Breakfast Blend seasoning and pork until fully incorporated.
  4. 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.
  5. Add pork mixture to the pan and cook 3-4 minutes, adjusting the temperature as necessary.
  6. Once pork is mostly cooked, add mushrooms and continue to cook until pork is completely cooked through, about 3-4 minutes.
  7. Add baby kale and saute until wilted, about 3-4 minutes.
  8. 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!
  9. Once kale is completely wilted, remove from heat and add meat + veggie mixture to the eggs and gently stir to combine.
  10. 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.
  11. Bake the muffins for 23-25 minutes, broil an additional 5 minutes or until tops are slightly browned.
  12. 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.
  13. Store in an airtight container in the refrigerator for up to one week.

Add a Note

My Notes:

Add a Note

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.
Breakfast Coconut Free Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply