• 10 eggs
• 2 cups Nature’s Green® Kale
• 1/2 cup almond milk
• 2 all-natural chicken sausage links
• 1/2 cup shredded cheddar cheese (optional)
• 5 mini sweet pepper cut into rings or 1-2 yellow or orange bell pepper, diced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 muffin tin
• Cooking spray or coconut oil cooking spray

Preheat the oven to 375 F. Spray muffin tin with cooking spray. In a large bowl, mix together eggs, almond milk, salt and pepper and cheese. Cut up sausage links into 1-inch thick pieces. Rinse and pepper and cut into circles or dice into mini cubes. In a medium saucepan, heat olive oil on low and add kale, chicken sausage and peppers until kale is wilted and sausage begins to brown. Remove from heat. Using a 1/4 measuring cup, divide egg mixture between muffin tin. Add kale, sausage, and pepper mixture on top. Bake for 30 minutes. Remove from oven and loosen edges around egg muffins using a butter knife. Let cool and enjoy! Store in the refrigerator for up to one week.

Recipe courtesy of Once Upon A Pumpkin, read the full blog post here: https://www.onceuponapumpkinrd.com/2018/04/25/5-recipes-that-add-more-leafy-green-vegetables-to-your-diet/