Monday, August 15, 2011

Paleo Sausage + Kale Muffins

Oh golly gosh, are these good. And the kids are gonna love 'em. So will your cranky Granny. These. Are. Goooood.

I've been craving muffins lately, and not the sweet kind. I wanted something different for breakfast, but still savory. These fit the bill. Marilyn devoured these, and didn't bat an eye at the speckles of bright green kale - which is a touchdown in this house. Usually, I have to convince her that she won't die from just one bite. And oh boy, smother these with a little guacamole...and you'll be slapped happy.

Paleo Sausage + Kale Muffins
Adaped from Chef Shane Kelly

    • 1/4 cup melted grass-fed ghee (or coconut oil)
    • 1/4 cup stock/bone broth/water/coconut milk (I used bone broth)
    • 4 room temperature pastured eggs (helps keep the ghee/oil from seizing up)

      • 1/2 cup finely minced kale
      • 1/2 cup finely diced pre-cooked organic nitrite/nitrate free sausage, casings removed

      Preheat oven to 400 degrees. Grease your muffin tin, or line it with paper cups. I'm probably going to use muffin cups next time.

      Whisk your dry ingredients. Beat your wet ingredients. Mix em' together. Fold in the sausage and kale. Bake on the middle rack for 20 minutes, or until golden brown on top and toothpick comes out clean.


      1. Are they any good reheated after freezing?

        1. Melody, I have never had any left over long to freeze, though I do think it would be fine.

      2. This comment has been removed by the author.

      3. Sorry, I tried to edit...Anyhoo: Yum! I've been looking for something quiche-like that was easy to satisfy my usual whole grain toast for breakfast. I was going to put in cheese but forgot! I used real butter as well as turkey sausage. I'm not sure about my oven temps so I turned it down to 375 for 18 minutes and they came out perfect. Thanks!


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