Sausage Egg Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Instructions
  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.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/sausage-egg-muffins/