Instant Pot Sausage and Kale Egg Muffins

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recipe by Mark Sisson

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    488

These are great for busy families and busy mornings. Make a triple batch on Sunday and store them in the fridge or freezer to quickly reheat during the week.

Inspired by: https://recipes.instantpot.com/recipe/sausage-and-kale-egg-muffins/

recipe updated Mar 18, 2020

Ingredients

  • Avocado oil icon
    Avocado oil
    1 tsp (about 4.75 g)
  • Bacon fat icon
    Bacon fat
    2 tsp (about 8.7 g)
  • Chicken sausage icon
    Chicken sausage
    113.5 g (about ½ cup)
  • Kosher salt icon
    Kosher salt
    ¼ tsp (about 0.71 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Kale icon
    Kale
    ½ cup (about 10.3 g)
  • Egg icon
    Egg
    4 (about 200 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Salt icon
    Salt
    ¼ tsp (about 1.5 g)
  • Sharp white cheddar cheese icon
    Sharp white cheddar cheese
    ¼ cup (about 26.25 g)
  • Water icon
    Water
    1 cup (about 240 g)

Tools

  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Ramekin
  • kCook icon Rack
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Prepare 4 clean ramekins
  2. Grease with avocado oil
  3. Add bacon fat to the inner pot
  4. Heat - Sauté, Normal
  5. Then add chicken sausage to the inner pot
  6. Sauté - 2 min
  7. Add kosher salt, black pepper and kale to the inner pot
  8. Sauté until the kale is wilted, 2 to 3 minutes longer
  9. Add egg, heavy cream, black pepper and salt to a clean medium bowl
  10. Beat lightly
  11. Transfer meat to 4 ramekins
  12. Divide egg mixture between 4 ramekins
  13. Stir lightly with a fork
  14. Sprinkle with sharp white cheddar cheese
  15. Loosely cover the cups with foil or silicone lids
  16. Add water to the inner pot
  17. Place a clean rack in the inner pot
  18. Place the four ramekins on the rack
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 5 min
  21. Natural release - 10 min
  22. Release pressure -
  23. Carefully remove the muffins from the Instant Pot. Serve hot or warm
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