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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.
5 from 3 votes
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  • 1 12 oz 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


  • 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.


To reheat, simply microwave for 30-45 seconds. 


Calories: 181kcal, Carbohydrates: 5g, Protein: 10g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 157mg, Sodium: 373mg, Potassium: 241mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4008IU, Vitamin C: 15mg, Calcium: 46mg, Iron: 1mg