Gather your ingredients together and heat the oven to 375 F.
Grease a regular-size 12 muffin cups baking pan with coconut oil.
Sift the flour, baking powder and salt together.
Mix the eggs and flour mixture together to fully incorporate.
Cook the chard in 1 tablespoon of coconut oil until it is limp and dark green.
In a skillet, cook the sausage over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink and drain any oil.
Combine the sausage, egg mixture, hash-browns, cheese and chard together.
Put 1 tablespoon of egg mixture into the bottom of each muffin.
Add about 1/2 a cup of the sausage mixture over the egg.
Top with 1-2 more tablespoons of egg.
Bake for 30 Minutes until the tops are starting to brown and the eggs are fully cooked.
Perfect for breakfast, brunch or great as a snack.