Sausage, Sweet Potato, and Kale Egg Cups

5 from 5 votes

These egg muffins are stuffed with sausage, sweet potato, and kale. They are the perfect make-ahead breakfast and are Whole30 and Paleo friendly.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: cups

1 12 oz package Jones Dairy Farm All Natural Little Pork Sausages cut into ½ inch pieces
2 tbsp olive oil divided
1 medium sweet potato peeled and diced small
2 cups kale coarsely chopped, stems removed
10 eggs
½ 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 ½ 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.