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!
Sausage Egg Muffins
Prep time
Cook time
Total time
Serves: 16
Ingredients
- 1lb ground pastured pork
- 2 Tbsp Primal Palate Breakfast Blend seasoning
- 2 Tbsp bacon fat (or other cooking fat) + extra bacon fat for greasing muffin tin
- 1 whole yellow onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 4-5 baby bella mushrooms, chopped
- 3 cups baby kale
- 12 pastured eggs, whisked
- Salt and pepper
Instructions
- 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.
If you’re interested in the Ketogenic Diet, we’ve started a new group just for that so come on and say hi! Check it out! Pastured Kitchen’s Keto Corner
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