sausage and kale breakfast cups

A new school year not only calls for lots of easy dinner ideas, but also simple, on-the-go breakfasts!

These little guys totally fit the bill. You can make as many as you want in advance, keep them in the freezer, then pop them in the microwave as you need them. And with eggs, sausage, and kale, these are serious protein-packed goodness. Best of all - THREE ingredients, people. How great is that?!

Sausage and Kale Breakfast Cups (inspired by Mix and Match Mama)
makes 12

you'll need:
1/2 lb. sausage (any kind you like will work; I used pork breakfast sausage)
1 cup kale, chopped (I used curly kale, but use whatever you like!)
12 eggs

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners (or spray well with cooking spray).

In a skillet over medium-high heat, cook sausage until completely done. Remove to a bowl and mix in chopped kale. Fill each muffin tin about 2/3 full with mixture.

In a bowl with a spout, beat your eggs. Pour a bit of egg into each muffin tin, being careful not to overfill.

Bake 25 minutes. If freezing, allow to cool completely before transferring to a freezer bag to store. When you're ready to eat them, pop them in the microwave for about 30 seconds, and breakfast is served!

Pin It