Sausage and Kale Egg Muffins

By: The Keto Reset by Mark Sisson

Sausage and Kale Egg Muffins
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["You can use any variety of sausage you want for this recipe. Low-sugar breakfast sausage (4 small links) or mild or spicy Italian (1 large link) work well. If using pork sausage, cook it according to the package directions before starting this recipe."]
cuisine icon Keywords
15-30 min, 2 servings, avocado oil, bacon fat, breakfast, contributed, cook 10 min, easy, eggs, fully cooked chicken sausage, ground black pepper, heavy (whipping) cream or full-fat coconut milk, kale leaves, keto, kosher salt, modern, prep 5 min, pressure cook, shredded white cheddar or swiss cheese, The Keto Reset by Mark Sisson, water

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
2 servings
Ingredients
  • 1 tsp avocado oil
  • 2 tsp bacon fat
  • 4 ounces fully cooked chicken sausage
  • 4 small kale leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 large eggs
  • 1/4 cup heavy (whipping) cream or full-fat coconut milk
  • 4 tbsp shredded white cheddar or swiss cheese
  • 1 cup Water
Instructions
  • 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.
  • 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.
  • Meanwhile, in a medium bowl, lightly beat together theeggs, cream, and remaining 1/4 teaspoon each salt and pepper
  • 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.
  • Pour the water into the Instant Pot. Place the metal steamrack/trivet inside. Place the four muffin cups on top.
  • 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.
  • When the Instant Pot beeps, allow the pressure to releasenaturally for 10 minutes, then carefully switch the steamrelease valve to Venting.
  • Carefully remove the muffins from the Instant Pot. Servehot or warm.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.