Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add the hot Italian sausage and cook until browned and fully cooked through, about 5-7 minutes.
Add the finely chopped shallot to the skillet and cook for an additional 2-3 minutes until translucent. Next, add the chopped kale and stir until wilted, about 2 minutes.
In a large mixing bowl, crack the eggs and whisk until well blended. Season with salt and pepper.
Add the cooked sausage and kale mixture to the bowl with the scrambled eggs and stir until combined.
Spray the muffin tin with non-stick spray or line with muffin liners. Pour the egg mixture evenly into each muffin cup, filling them about ¾ full.
Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.
