*Adapted from Gal on a Mission.
Prep: 30 minutes
Serves: 12 mini-casseroles
INGREDIENTS
9 large eggs
8 oz ground breakfast sausage
1 red, yellow, or green bell pepper
1 cup frozen kale (slightly thawed and chopped)
1/4 tsp pepper
DIRECTIONS
1. Preheat oven to 350 degrees; spray a muffin tin with non-stick cooking spray or coat with coconut oil. Set aside.
2. Brown the ground sausage over medium heat.
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Scoop the batter into the muffin tins using a 1/4-cup measuring cup, filling 3/4 of the way to the top.
4. Bake for 20-25 minutes, until eggs are set. Allow to cool for 5 minutes then use a knife to loosen the sides.
Note: These freeze well.
No comments:
Post a Comment