09/10/2026
Start your morning with a delicious, protein-packed breakfast that’s easy to make ahead! These savory sausage, kale and egg muffins are loaded with flavor, simple to prepare, and perfect for busy mornings. Make a batch ahead of time and enjoy a quick, satisfying breakfast all week long.
Make-Ahead Sausage, Kale & Egg Breakfast Muffins
Makes 12 muffins
Ingredients
10 large eggs
1/2 lb. Graziano Sweet or Hot Sausage, cooked and crumbled
2 cups chopped kale, stems removed
1/4 cup milk or unsweetened non-dairy milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 tablespoon olive oil or butter, for cooking
Directions
Preheat oven to 350°F. Grease a 12-cup muffin tin well with olive oil or butter.
Cook the sausage in a skillet over medium heat, breaking it into small pieces. Once cooked through, transfer to a plate.
Add the chopped kale to the same skillet and cook for 2–3 minutes, just until wilted.
In a large bowl, whisk together the 10 eggs, milk, salt, pepper, garlic powder and Italian seasoning.
Divide the cooked sausage and kale evenly among the 12 muffin cups. Pour the egg mixture over the top, filling each cup about three-quarters full.
Bake for 18–22 minutes, or until the eggs are set in the center.
Let cool for a few minutes before removing from the muffin tin.
Make Ahead & Storage
Let the muffins cool completely, then refrigerate in an airtight container for up to 4 days.
To reheat, microwave one or two muffins for about 30–45 seconds, or until warmed through.
These are perfect for a grab-and-go breakfast and a great way to use the extra sausage and kale from the dinner meal.
