Breakfast

Kale and Chicken Breakfast Sausage muffin Omelet is for Breakfast.

Kale and Chicken Breakfast Sausage muffin Omelet takes 10 minutes to prepare.

Kale and Chicken Breakfast Sausage muffin Omelet takes 25 minutes to cook.

Kale and Chicken Breakfast Sausage muffin Omelet makes 3 servings.

The ingredients for Kale and Chicken Breakfast Sausage muffin Omelet are:

5 fresh egg whites scrambled
2 fresh large eggs scrambled
4 Alfresco country breakfst sausage, cut in half lengthwise and then sliced thinly crosswise
3 cups ready chopped kale, chopped into smaller pieces
1/2 medium onion chopped
Pam cooking spray
Salt and pepper to your liking

Here is how you make Kale and Chicken Breakfast Sausage muffin Omelet:

Spray a 6-muffin tin and set asideSpray pan and heat at med-high heatAdd chopped onions and chicken sausage to heated pan. Cook for 5 minutes or until onions turn transparent, stirring frequentlyAdd kale and cook another 5 minutes, stir frequentlyTurn off heat and let veggie and sausage mixture cool slightly.Preheat oven to 350 degreesScramble egg whites and whole eggs together Add a dash of salt and pepper to eggsPour scrambled eggs evenly into each cup of of muffin tinUsing a spoon, spoon veggie and chicken sausage mixture evenly into each cup. Place muffin tin on to a baking sheet to catch spills and put in the preheated ovenLet bake for 20-25 minutes or if toothpick comes out cleanTake muffin omelets out of the oven and let cool for 5-10 minutes before eating or storing it in the fridgeServing Size: Makes 3 2 muffin omelets per servingNumber of Servings: 3Recipe submitted by SparkPeople user RLVALD.

The nutritional information for Kale and Chicken Breakfast Sausage muffin Omelet is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 176.3

• Total Fat: 8.3 g
• Cholesterol: 163.9 mg
• Sodium: 461.3 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 1.0 g
• Protein: 21.0 g