Egg Muffins with Sausage and Kale

Egg Muffins with Sausage and Kale are a perfect solution for making breakfast ahead of time for the week, taking to work or serving at brunch with friends! Made with smoked sausage, kale, sun-dried tomatoes and feta cheese, these egg muffins are small but packed with flavor.

Egg Muffins with Sausage and Kale recipe

By now it's probably obvious that we really like easy, make-ahead breakfasts. If there's a weekend with a couple of hours of free time, I'm totally going to prep for the week ahead with a make-ahead breakfast recipe.

Lately I've loved having a batch of muffins ready to go for the week and having some sort of egg dish, too. Sometimes it's an egg casserole but what we have really been loving lately are egg muffins.

Also called frittata muffins (because they are like a mini frittata), these are a perfect breakfast to take to work and our toddler and I enjoy them at home too. One batch is enough for breakfast for all three of us for half the week!

The best part about making something like this ahead of time is that the work only happens once. If I don't make these egg muffins, I usually end up making scrambled eggs every morning. Once versus seven times? Once definitely wins!

Try these egg muffins with broccoli & turkey!

Best sausage for egg muffins

Whenever I make frittata muffins I like to make sure each of them has a protein, some veggies and something extra for flavor. Bacon is one of my go-tos, but sometimes I just really crave some sausage for breakfast.

There's so much flavor packed into these muffins but the highlight really is the flavor from the smoked sausage.

We love using smoked sausage for anything from adding it to risotto for dinner, rice and veggies for stir fry, to a sausage dip for an appetizer, or adding it to a casserole or frittata muffins for breakfast! And of course, I love my sausage stuffing at Thanksgiving.

Using smoked sausage really makes this recipe so easy to throw together. All you have to do is chop some veggies and the sausage and whisk it all together.

However, you can also use ground pork sausage if you prefer. You will just need to brown it ahead of time.

Ingredients

This recipe has a ton of deliciousness all packed into these little cups of delight. Here's what to pick up at the grocery store:

• smoked sausage
• sun-dried tomatoes
• chopped kale
• feta cheese
• 10 eggs
• 1 cup milk

Feel free to substitute bacon for sausage if you like. For the kale, you can substitute spinach.

Instead of feta cheese, you can use goat cheese or any crumbly cheese. Shredded cheddar cheese or pepper jack cheese will also work well.

How to make Egg Muffins with Sausage and Kale

Here's how to make these savory breakfast muffins:

1. Preheat the oven to 350°F degrees.
2. Remove casing from sausage, then slice it into ½-inch pieces. 
3. Chop sundried tomatoes and kale, removing leaves from the stems.
4. In a large mixing bowl, beat the eggs. Then add all other ingredients and stir together until evenly distributed. 
5. Use a measuring cup to scoop and pour the mixture into greased muffin tin, filling slightly below the top.
6. Bake for 32-35 minutes, or until eggs are set.

Enjoy right away or allow to cool completely before storing.

You can store your egg muffins in the refrigerator. Enjoy them within one week.

Check out this post about how to freeze muffins to learn how to store them properly in the freezer to eat later.

Watch the video to see just how easy it is!

What to serve with egg muffins

Another perfect scenario for making these Sausage Kale Frittata Muffins would be for a baby shower or brunch. You could even use a mini muffin tin to make bite-size egg muffins for everyone to enjoy.

If you'd like a sweet muffin recipe to go with your savory muffins, try Blueberry Muffins with Crumb Topping or Pumpkin Snickerdoodle Muffins.

For a weekday breakfast, I love to eat an egg muffin while I make a Greek Yogurt Smoothie. I'm always super full after these two!

How to Freeze Egg Muffins

After baking egg muffins, allow them to cool completely on a wire cooling rack.

Then, place them on a baking sheet and place in the freezer for 10 minutes. Transfer each to a zip top bag or airtight container and then place back into the freezer.

Store frozen for up to 2 months.

Allow egg muffins to thaw in the refrigerator overnight and then reheat them in the microwave, oven, or toaster oven until thoroughly warmed.