Sausage and Kale Egg Muffin Cups

Ingredients

• 3 teaspoons avocado oil, divided (1 teaspoon for greasing)
• 4 oz fully cooked homemade chicken or turkey breakfast sausage; do not substitute store-bought sausage
• 4 small kale leaves, finely chopped
• ¼ teaspoon turmeric
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 large eggs
• ¼ cup 1% milk

Instructions

1. Preheat oven to 350°F. Use 1 teaspoon avocado oil to grease four muffin cups or ceramic ramekins.
2. Heat the remaining oil in a pan and lightly sauté the chopped kale. Add the cooked sausage, salt and pepper and cook until the kale wilts.
3. In a medium bowl, lightly beat the eggs with the milk and turmeric.
4. Mix the egg mixture with the kale and sausage. Divide among the prepared cups, filling each about three-quarters full.
5. Bake for 15–20 minutes, until the eggs are set. Avoid overcooking.