Prep
10minCook
18minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1/3 pound hot italian sausage | |
| 4 cups kale roughly chopped | |
| 1 shallot finely chopped | |
| 10 eggs scrambled, seasoned with salt and pepper | |
| salt | |
| pepper |
| 1. | Preheat oven to 350°F |
| 2. | Line a muffin pan with parchment paper liners, set aside. |
| 3. | In large pan over medium high heat, brown sausage until cooked through. |
| 4. | Reduce heat to medium. Remove sausage from pan, reserve about 1 tablepsoon of the fat from the sausage to cook the shallot. If there is not enough fat from the sausage, add about 1 tablespoon of oil to the pan. Add the shallot and cook for a few minutes, until starting to soften, about 2 minutes. |
| 5. | Add the kale and a pinch of salt, carefuly stir to mix with the shallot. Cook until kale is wilted down but still bright green, about five minutes. Remove from heat. |
| 6. | Evenly divide the shallot and kale mixture between the muffin liners, then top each with some sausage. Each muffin liner should be about halfway filled with the kale and sausage. |
| 7. | Pour the scrambled eggs into each muffin liner, evenly dividing between each. It is OK to fill them to the top, just be careful not to go over the edge. |
| 8. | Bake for 15-20 minutes, until the muffins are puffed up and set on top (they may be shiny, but will no longer be liquid). |
| 9. | Remove from oven and immediately remove from the muffin tin and cool on a wire rack. |
| 10. | Allow to cool completely before transfering to the refrigerator. Store in the refigerator for up to five days. |
| 11. | To reheat, microwave for about 30 seconds. |
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