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Chorizo & Kale Egg Muffins

They say Breakfast is the most important meal of the day.  But if you’re like me, you’re always on the go.  Or running late.  Or not in the mood to cook breakfast. Or all of the above...

I love my green protein smoothies as a quick meal, but sometimes I like a little variety in my life.  I want something for Breakfast I can sink my teeth into.  Something that’s going to wake me and my taste buds up, and get my day started right.

I’m a huge fan of the egg muffin trend.  They are easy to make ahead, and can be frozen and reheated when I need them.  They also travel well, so I do take them with me in my cooler when I’m on the road. This  is  my  favorite  muffin    recipe.   It  is  Paleo,  Gluten Free,  and  can  be  easily  made  with  an  alternative sausage to make them meat free.  These muffins are super-fast, and have plenty of protein to keep you full through the morning.  

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Chorizo Kale Egg Muffins

Makes 12 muffins.  Serving size :  2 muffins.

Ingredients

2 medium sweet potatoes (about the same width as the muffin tin you are using)

½ lb  chorizo sausage*  

2 cups kale**

1 Tbl Olio Tasting Room Chipotle Olive Oil

12 eggs

1 Tbl garlic powder (optional)

Salt & Pepper 

Directions

1.Preheat oven to 350 degrees.

2.Slice the sweet potatoes about ¼ inch thick.  (You may have some extra potato left over- you can use them in a hash or other dish, or even sauté the rest up with your chorizo.)  

3. Spray  the  bottom  and  sides  of  your  muffin  tin  with  spray  oil  (I  use this).    You  can  also  line  the bottom  of  the  muffin  tray  with  paper  muffin  liners,  if  you  prefer.    Place  one  slice  of  potato  in  the bottom of each of the muffins. 

4.Heat  the  Chipotle  Olive  Oil  over  medium  high  heat  in  a  large  skillet.    Crumble  your  sausage  (or squeeze it out of the sausage casing) into the pan, and heat until no longer pink.  Drain the sausage.    

5.Add the kale and let it wilt with the sausage mixture in the pan.  Set aside to cool slightly.

6.In a large bowl, beat the eggs & add garlic powder, salt and pepper.  Mix in the cooled sausage and kale mixture.

7.Spoon even amounts of the egg mixture into the muffin tins. 8.Bake 20-25 minutes, or until a knife inserted near the center comes out clean.

*Feel free to use any sausage instead of chorizo.

** Spinach or other leafy greens can also be substituted.

Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Note:   I don’t eat dairy, but if you do, feel free to add ½ cup of your favorite cheese to the egg mixture before placing in the muffin tray! 

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