Instructions

1. Preheat oven to 350F degrees.
2. Grease the insides of a 6-cup jumbo muffin tin or a standard 12-cup muffin tin.
3. In a large saute pan, brown sausage over medium heat about 7-8 minutes. Add onion and cook just until soft about 3-4 minutes more. Add shredded kale and cook 1-2 minutes just so it softens up a bit. Remove mixture from heat.
4. Crumble cornbread into a large bowl and add sausage/kale mixture.
5. In a separate bowl, whisk together eggs, milk, half and half, salt, pepper, ground mustard and maple syrup. Pour the egg mixture into the corbread/kale mixture and stir until cornbread and sausage mixture is evenly moist. Stir in cheddar cheese.
6. Divide the mixture between the 6 muffin tins. Bake in preheated oven for 30 minutes or until cooked through and slightly brown on top. Serve immediately.