Description
These sausage egg muffins with greens make a perfect grab-and-go breakfast. Keep a stash in your freezer for easy reheating on busy mornings!
Ingredients
Scale
- 1 pound ground pork
- 1 teaspoon dried rosemary – optional
- 1 clove minced garlic – optional
- 2 tablespoons fat of choice
- 1 medium red onion, diced
- 4 cups fresh greens, chopped
- 12 eggs
- 1/2 cup milk of choice, or cream
- 1/2 teaspoon salt
- dash of pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin with 12 muffin cups.
- Heat a large skillet over low to medium heat and brown ground pork.
- Spoon the crumbled, ground pork into the muffin cups, distributing equally.
- Use the same pan to sauté the red onion and greens, adding more fat to the pan if necessary.
- Spoon the veggie mixture into the muffin cups, distributing equally.
- Mix the eggs, milk, salt, and pepper, then pour into muffin cups, distributing equally.
- Bake 20 minutes at 350, or until the center is set.
- Serve immediately, or cool and freeze for later.
Notes
- My homegrown ground pork comes seasoned with rosemary and garlic. If your pork is completely unseasoned, you may want to add 1 teaspoon dried rosemary and 1 clove minced garlic. Alternatively, you could add a bit of dried sage and fennel instead of the rosemary and garlic.
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