Author Notes
Full of flavor & healthy goodness! With kale, sun-dried tomatoes, spicy chicken sausage, mushrooms, & feta. —Holly
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Ingredients
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1 tablespoon
olive oil
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1
medium onion, finely chopped
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3
cloves garlic, minced
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8 ounces
mushrooms, thinly sliced
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1/2 pound
hot chicken sausage (or sweet if preferred)
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3 ounces
sun-dried tomatoes, finely chopped
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2 cups
chopped kale
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8 ounces
feta cheese, crumbled
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cooking spray
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12-cup muffin pan
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1 1/2 cups
egg substitute, or 6 eggs
Directions
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Preheat oven to 350 degrees.
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Add olive oil, then saute onion for 4 minutes. Add garlic and saute one additional minute.
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Add mushrooms and cook for 5 minutes. Then add chicken sausage, and cook 6 minutes, or until thoroughly cooked. Break the sausage up into small pieces. Add sun-dried tomatoes and incorporate fully.
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Add kale and cook about 2 minutes, until it wilts slightly.
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Turn off heat then stir in feta
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Spray muffin pan, then add ingredients evenly to each muffin cup.
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Pour equal amount of egg into each cup, filling to just below the rim.
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Bake until the eggs have set, about 25-30 minutes.
*Note: can be stored in an airtight container in the fridge for up to 4 days.
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