Recipe of the Week: Egg Muffins

Servings: Makes 12 muffins


9 large eggs

8 ounces ground Italian chicken sausage

1 red, green, or yellow pepper, I used a mix of colors because that is what I had

½ cup frozen kale, chopped

¼ teaspoon pepper


Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. I used coconut oil. Set aside.

Brown the ground sausage in a medium-sized pan over medium-heat.

In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes, my oven needed 23 minutes.

Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.

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