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Sausage, Sweet Potato, and Kale Egg Cups

These egg muffins are stuffed with sausage, sweet potato, and kale. They are the perfect make-ahead breakfast and are Whole30 and Paleo friendly.
Course Breakfast
Cuisine American
Keyword egg cups, sausage, kale, sweet potato, egg muffins, mini frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cups
Author Mary Smith {Mary's Whole Life}

Ingredients

  • 1 package Jones Dairy Farm All Natural Little Pork Sausages cut into 1/2 inch pieces
  • 2 tbsp olive oil divided
  • 1 medium sweet potato peeled and diced small
  • 2 cups kale coarsely chopped, stems removed
  • 10 eggs
  • 1/2 tsp sea salt
  • 1 tbsp hot sauce I like Frank's Red Hot

Instructions

  • Preheat oven to 375. Using 1 tbsp of olive oil, rub a little bit into each cup of a silicone muffin pan (I find this works better than spray). Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the sausage pieces and cook for 2-3 minutes. Add in the sweet potato and stir for an additional 2-3 minutes. Add in the kale and stir for 1-2 more minutes. Let the mixture cool for a few minutes.
  • Meanwhile, beat the 10 eggs together with the 1/2 tsp of sea salt and 1 tbsp hot sauce. I like to do this in a large Pyrex measuring cup so it pours easily into the cups.
  • Scoop an even amount of the sausage, potato, and kale mixture into each cup. Pour a bit of the egg mixture into each cup, filling to slightly below the top.
  • Bake for 18-20 minutes until the eggs are set and no longer runny. Pop them out of the silicone muffin pan and enjoy! I like to serve these with ranch dressing or ketchup. You can store them in the fridge for up to 4 days.

Notes

To reheat, simply microwave for 30-45 seconds.