Sausage and Kale Egg Muffins

INSTRUCTIONS

1. Use the 1 teaspoon avocado oil to grease the bottom and insides of four silicone muffin cups (preferred), ceramic ramekins, or half-pint mason jars. If you have a silicone egg bites mold, you can also use that for this recipe.
2. Set the Instant Pot to Sauté and melt the bacon fat. Addthe sausage and sauté for 2 minutes. Add the chopped kale and 1/4 teaspoon each of the salt and pepper. Sauté until the kale is wilted, 2 to 3 minutes longer.
3. Meanwhile, in a medium bowl, lightly beat together theeggs, cream, and remaining 1/4 teaspoon each salt and pepper
4. Press Cancel. Divide the kale-sausage mixture among thefour muffin cups. Pour the egg mixture evenly over the kale and sausage and stir lightly with a fork. If desired, top each with 1 tablespoon shredded cheese. Loosely cover the cups with foil or silicone lids.
5. Pour the water into the Instant Pot. Place the metal steamrack/trivet inside. Place the four muffin cups on top.
6. Secure the lid and set the steam release valve to Sealing.Press the Pressure Cook or Manual button and set the cooktime to 5 minutes.
7. When the Instant Pot beeps, allow the pressure to releasenaturally for 10 minutes, then carefully switch the steamrelease valve to Venting.
8. Carefully remove the muffins from the Instant Pot. Servehot or warm.