Breakfast Sausage and Kale Cornbread Muffins

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 jumbo muffins or 12 standard 1x


  • 8 oz breakfast sausage
  • 1/3 cup diced white or yellow onion
  • 1 packed cup, coarsely shredded kale
  • 3 cups crumbled cornbread
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 1 tablespoon maple syrup
  • 1/2 cup shredded cheddar cheese


  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.


These freeze beautifully. Simply gently reheat in the microwave.