Instant Pot Sausage and Kale Egg Muffins

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recipe by Mark Sisson

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated Mar 18, 2020


  • Avocado oil icon
    Avocado oil
    1 tsp (5ml)
  • Bacon fat icon
    Bacon fat
    2 tsp (9g)
  • Chicken sausage icon
    Chicken sausage
    ½ cup
  • Kosher salt icon
    Kosher salt
    about ¼ tsp (1g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Kale icon
    about ½ cup (10g)
  • Egg icon
    4 (200g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (60ml)
  • Salt icon
    about ¼ tsp (1g)
  • Sharp white cheddar cheese icon
    Sharp white cheddar cheese
    4 tbsp (26g)
  • Water icon
    1 cup (240ml)


  • 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. Cancel - Sauté
  12. Transfer meat to 4 ramekins
  13. Divide egg mixture between 4 ramekins
  14. Stir lightly with a fork
  15. Sprinkle with sharp white cheddar cheese
  16. Loosely cover the cups with foil or silicone lids
  17. Add water to the inner pot
  18. Place a clean rack in the inner pot
  19. Place the four ramekins on the rack
  20. Close and lock the lid and turn the steam release handle to Sealing
  21. Pressure cook - Manual, High, 5 min
  22. Natural release - 10 min
  23. Quick release
  24. Carefully remove the muffins from the Instant Pot. Serve hot or warm
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