Sausage Kale Coconut Egg Muffins {GF, Low Cal, Paleo}
Try this Sausage Kale Coconut Egg Muffins {GF, Low Cal, Paleo} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- salt & pepper to taste
- 4 large eggs
- 1/2 cup red bell pepper diced
- 1/2 tsp thyme
- 1/2 cup coconut flour
- 12 large eggs whites
- 2/3 cup unsweetened almond or coconut milk
- 1 cup shredded kale
- 1 cup chicken sausage (i used applegate chicken apple br
- Carbohydrate 5.10753958711192 g
- Cholesterol 141 mg
- Fat 15.5289023019767 g
- Fiber 3.21492901915465 g
- Protein 5.55606479276589 g
- Saturated Fat 11.8491626341418 g
- Serving Size 1 1 Serving (58g)
- Sodium 66.8330625059115 mg
- Sugar 1.89261056795727 g
- Trans Fat 1.29812900061688 g
- Calories 174 calories
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!
