SAUSAGE & KALE EGG BITES - 'TIL IT TASTES GOOD

Need a quick breakfast, but are tired of tacos? BLASPHEMY! Just kidding, kind of…

We are trying to eat fewer tacos these days ourselves, but to make that work their replacement needed to be not only simpler, but equally as delicious. The answer: EGG BITES.

The greatest thing about egg bites is that you can make one batch or five batches and it’s just about the same amount of work. They are perfect warm out of the oven, at room temperature, and they freeze beautifully for later consumption. I used our delicious pasture raised pan breakfast sausage, dinosaur kale, and sub-par, back of the fridge shredded mozzarella in this recipe, but you can use whatever blows your skirt up. Live your life!

Ingredients:

1 - 1lb package of Pure Pastures pan breakfast sausage

1 - bunch dinosaur (aka Tuscano) kale

12 - Pure Pastures eggs (I used 9 chicken and 3 duck)

Some kind of grease/oil for muffin tin

‘til it tastes good - salt, pepper, shredded mozzarella

Directions:

1) Pre-heat oven to 400*. Brown sausage in a skillet (I use cast iron) until the fat has rendered out and it is crispy, brown, and delicious.

2) Slice kale into small ribbons and add it, salt, and pepper to the pan and saute with the sausage until kale is also crispy and delicious. When that is done, turn the heat off and set it aside to cool.

3) In a large bowl (or large measuring cup if you have one), whisk together 12 eggs until they are fully integrated. When I make these for other people, I use an immersion blender to get the eggs extra homogeneous and fluffy. When I make them for us, I use a fork and don’t care as much.

4) Take your muffin tin and lube it up; I used ghee for this, but you could use lard/olive oil/tears of your enemies/butter/whatever you have on hand. Fill the cups 3/4 of the way with the sausage and kale mixture. Fill it the rest of the way with shredded moz. Slowly add the egg mixture to the cups. I add it to the top and let it settle; you will probably be able to fit a little more in there once it does.

5) Bake in the oven for 13-15 mins or until no longer jiggly and the cheese is slightly browned. They will be very puffy; don’t worry! They will calm down once they cool. If they spilled over, or grabbed on to their neighbor, that is fine too. They will still be delicious. Don’t worry yourself with perfection; this ain’t Pinterest.

6) Take them out of the oven and let them cool for 5 mins or so; they will come out of the pan easier. If they give you some resistance, run a knife around the inside of the tin to give them a nudge.

That’s it! This recipe is for one batch, but you could easily double or even triple it. Eat them as soon as they come out of the tin, or freeze them for re-heating throughout the week**. I personally like them room temp for lunch with a nice little side salad. HAVE FUN WITH IT!

**To freeze I let them cool completely and then space them out (not touching) on a baking sheet and pop that in the freezer for 20-30 mins. After they have started to individually freeze, you can relocate them to their forever home (whatever freezer safe, reusable container you fancy). Technically, you don’t have to start them on a cookie sheet, but they might all freeze together into one big lump if you don’t. So if you skip it and they do, I don’t want to hear about it because I warned you.