Yes, you heard me right. You can love your body and eat sausage & egg muffins! Just not the golden arch variety that you’re probably accustomed too. What makes these muffins so good besides their deliciousness is they are super easy to make in advance & take with you as your breakfast on the go, hot or cold. So don’t even try to tell me you don’t have time, spend 10 minutes less on Facebook & make these muffins! You can get back to your status update whilst these babies are cooking 🙂
I never used to be a breakfast person. In fact, I would go pretty much the whole morning before entertaining the idea of eating anything. Partly because I am not one of those people who wakes up starving and partly because I thought it would be a good way to skip on some unnecessary calories. My reason being that whenever I ate breakfast, about an hour later I would find myself ravenous again. Well, that’s what happens when you eat a giant bowl of sugar for breakfast – yes I’m talking about cereal. Hopefully, this isn’t coming as a surprise to you!
So how to avoid the adverse effects of a sugar crash or low blood sugar & a lazy metabolism? Well start your day off right, don’t skip breakfast and make sure you eat some protein & healthy fats, these will keep you satisfied and give you sustained energy throughout the morning. These muffins are perfect for getting you off on the right foot & so easy to make in a big batch and store in the fridge for the week. And another great thing about them is they’re awesome any time of day, super portable to take with you as a snack or to tuck into at the end of the day with some extra greens. Yes, that’s right, go ahead and have your breakfast for dinner! I don’t have a problem with that & neither does Ron Swanson so frankly no one else’s opinion should matter 😉
(serves roughly 9-10 depending on depth/size of muffin tin)
- 9 large eggs
- 8-9 ounces ground sausage meat or 3 links Applegate sausages, cooked
- 2 cups steamed kale
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350º. Grease or lightly spray a muffin tin/silicone tray & set to one side.
- Whisk together the eggs in a mixing bowl and the salt & pepper.
- Ladle the mixture into the muffin tins filling to just about 1/4 way, then add your cooked ground sausage or sausage links & kale to each muffin.
- Finish by pouring the egg mixture in each muffin compartment leaving a little space at the top of each one.
Mine turned out so great! These are definitely a handy go to for breakfast. I’d love to hear from you if you tried these out. Enjoy!