A ridiculously simple breakfast staple, these sausage and kale egg cups are perfect for on-the-go or a quick healthy snack! They are low-carb, ketogenic, Whole30 compliant, paleo, gluten-free, grain-free and dairy-free.
Last year, I posted an incredible Mediterranean egg cup recipe, which is still one of my favorites. It does contain feta, and I’ve also had bad luck finding compliant sun-dried tomatoes, so I came up with these sausage and kale egg cups that are compliant!
Do you see a trend here? So many of my Whole30 favorites are based on the meals I’ve made before Whole30. There’s no need to over complicate the Whole30 experience.
These sausage and kale egg cups could not be any easier to make. All you need is sausage, kale and you guessed it…eggs! A little bit of salt helps to tie it all together (I really like this Himalayan pink salt), and that’s all there is to it!
If you are using precooked sausage, it gets even easier too. Simply thaw it out, if using frozen, and chop up into bite-sized pieces. If using raw, be sure to cook it thoroughly before adding to the egg mixture. The cook time is not long enough to cook raw sausage, so be sure not to skip this step!
Once you’re done cooking the sausage, remove that from the pan and add your kale into the pan with a bit of water or oil. Cook that until it has wilted. You can also use frozen kale, although I much prefer the taste and texture of the fresh kale in this recipe. You really can’t beat the convenience of frozen kale though, so I often use this in my recipes when I’m short on time.
Add the eggs to a bowl first, and mix to crack the yolks. Add in your cooked sausage and kale and mix. Add in that tasty salt and spoon into baking cups. They are a fun, environmentally-friendly option that I plan on using for years to come.
I find that the paper cups simply don’t work well for egg cups, as they’re just too wet. But unless you really grease up that muffin tray, you may find that your egg cups get really stuck. That’s another reason I love the silicone cups!
These are so great for breakfast on the go. I will often prep a huge batch on the weekend, and grab as many as I need in the morning on my way to work. These are also really fun as breakfast for dinner or a snack in the middle of the day. Basically, you can eat them any time and it’s totally acceptable.
Hope you enjoy these super-tasty sausage kale egg cups everyone! They’re certainly a favorite in our house and I don’t see them going away any time soon. If you liked this recipe, leave a comment below and let me know what you think!
Super Easy Sausage and Kale Egg Cups (Whole30 Compliant, Keto)
- 8 eggs
- 1/2 bunch fresh kale chopped into small pieces
- 8 oz pork cooked
- 1/4 tsp Salt I love this Himalayan pink salt
- Preheat oven to 400F.
- Cook pork, if raw. Alternatively, you can use precooked sausages or patties and chop them up.
- Saute kale in a skillet with coconut oil over medium heat.
- Crack eggs into a bowl and add cooked kale and cooked pork. Stir until fully incorporated.
- Spoon into baking cups. Cook for 20-25 minutes. This recipe makes approximately 12 cups.