Paleo Sausage and Egg Muffins


1 pound breakfast sausage, your choice, turkey, chicken, pork (I used chicken), browned
1 tablespoon olive or avocado oil, ghee, or fat of your choice
9 pasture-raised eggs
1 1/2-2 cups collard greens (or greens of your choice) finely chopped
1 cup whole milk ricotta cheese (or cottage cheese)
Sea salt and freshly ground black pepper
Olive oil spray


Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a skillet over medium-high. Remove sausage from casing and brown, breaking up into smaller pieces with a spatula, until the meat is nicely crisped and no longer pink, about 5 minutes. Add about 2 tablespoons of water to deglaze the pan - you don’t want to leave all that flavor in the pan! Scrap the bottom of the pan until all the browned bits have come loose and the liquid has evaporated, about 2-3 minutes.
While the sausage is browning, beat the eggs in a medium bowl. Add the chopped greens, ricotta cheese, sausage, salt and pepper and stir until well combined.
Spray a muffin tin with olive oil and pour in sausage mixture until it reaches just below the rim (they will poof up in the oven).
Bake in the oven for 20-23 minutes or until a knife inserted comes out clean.
Enjoy immediately or let the muffins cool then store in the refrigerator (for up to 5 days) or freezer.


Use your favorite breakfast sausage and your favorites green in this easy breakfast muffins recipe. This recipe will make 1 dozen muffins, perfect to keep all week long.


1 dozen muffins


Friday, December 1, 2017 - 1:54pm


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