Sausage Kale Coconut Egg Muffins
Paleo Sausage Kale Coconut Egg Muffins made with coconut flour for a rich, creamy texture. Hearty and filling breakfast muffins that tastes like mini pizzas! Gluten Free + Low Calorie + Paleo + Low Carb
Servings: 12 servings
Calories: 65kcal
Ingredients
- 12 eggs whites
- 4 eggs
- 1/2 cup red bell pepper diced
- 2/3 cup almond milk unsweetened
- 1 cup kale shredded
- 1/2 cup coconut flour
- 1 cup chicken sausage I used Applegate chicken apple breakfast sausage
- 1/2 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat oven 350 F. Prepare a muffin tin with liners or spraying liberally with cooking spray. Muffin liners work best here!
- In a medium bowl, whisk together the eggs white, eggs, milk, salt, pepper and thyme until frothy.
- To the eggs, add sausage, kale, red bell pepper and coconut flour. Stir together just until the coconut flour has been absorbed by the mixture. Do not over mix or the batter with stiffen from the coconut flour.
- Add the batter to the muffin cavities, dividing it evenly among the 12 cavities.
- Bake at 350 F for 25 minutes.
- Remove from the oven and transfer muffins to a wire rack to cool 5 minutes before eating.
- Store muffins in the refrigerator 4-5 days. They also freeze well!
Notes
- Measure the coconut flour properly to ensure they turn out.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1egg muffin | Calories: 65kcal | Carbohydrates: 1.3g | Protein: 7.4g | Fat: 2g | Saturated Fat: 0.1g | Cholesterol: 6.5mg | Sodium: 137.8mg | Fiber: 0.4g | Sugar: 0.4g