Sausage and Kale Egg Muffins


  • 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
  • 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.
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