As published at


  • 6- wide-mouth, 1/2 Pint canning jars
  • avocado oil spray
  • 3 ounces pork sausage
  • 6 cups chopped kale
  • 1 clove garlic pressed or minced
  • 1/2 medium onion
  • 2 tablespoons Ghee butter or coconut oil
  • 3 ounces shredded cheddar cheese
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 wedge lemon, juiced
  • 1 pinch crushed red pepper flakes
  • 12 large eggs beaten


  1. Preheat oven to 350 degrees F. Prepare jars by lightly spraying with avocado oil and placing on a cookie sheet. Set aside.
  2. In a skillet over medium heat, cook sausage until no longer pink. Remove from skillet, drain and set aside.
  3. In the same (dirty) skillet, cook kale, onion and garlic in ghee over medium heat until soft and cooked through. Season with a pinch of sea salt & black pepper, crushed red pepper and lemon juice. Remove from heat.
  4. Add sausage to kale mixture and mix well. Divide between prepared jars and top with shredded cheese.
  5. Season beaten eggs with sea salt and pepper. Divide between jars and using a fork lightly mix.
  6. Bake for 20 minutes at 350 degrees or until cooked through*.
  7. Allow to cool completely, then cover with a lid and refrigerate. Reheat for a quick, make-ahead breakfast.

Ingredients available the Oakmont Farmer’s Market 5/27:

-Kale is available at Blueberry Hill Farms

-Eggs and sausage are available at Lindenhof Farm

-Cheddar cheese is available at Conebella Farm