Sausage and Kale Breakfast Cups

Preheat oven to 350 F. Line a 12-count standard-size muffin tin with cupcake liners (or spray well with cooking spray).

In a skillet over medium-high heat, cook sausage until completely browned and done. Remove sausage from skillet to a bowl and mix in chopped kale. Fill each muffin tin about 2/3 full with mixture.

In a bowl with a spout, beat your eggs. Pour a bit of egg into each muffin tin, being careful not to overfill.

Bake 25 minutes. Remove from oven.

If freezing, allow to cool completely before transferring to a freezer bag to store. When you’re ready to eat them, pop them in the microwave for about 30 seconds, and breakfast is served!

Recipe inspired by Mix and Match Mama.