I am in a produce CSA and almost weekly I get some form of kale. Over the last month I’ve had it in soups, salads and smoothies. This last weekend I used it in a breakfast casserole and it maybe my favorite way to have kale. Thank you to my neighbor who gave me this recipe. I made a few changes and added cheese. You could certainly use a non dairy milk and skip the cheese to keep this gluten and dairy free.
4 tbsp evoo
1 sweet potato cubed
1/2 chopped onion
2 cloves of garlic finely diced
1 diced red pepper
1 lb ground Italian sausage
2 cups of kale- stems removed and chopped
12 large eggs
1/2 cup milk
kosher salt and pepper
1/2 cup of cheese
Preheat oven to 400F with rack in the middle. Lightly grease a 9X13 baking dish and set aside.
Toss sweet potatoes with EVOO and S&P and roast on a baking sheet for 20 minutes.
Heat the rest of the evoo in a large skillet add onions then after a few minutes add peppers and sauté a few more minutes and add garlic for the last minute.
Remove vegetables from pan a cook sausage until no longer pink. Break apart with spatula.
Remove sausage and add chopped kale and simmer until slightly wilted. Add all veggies including potatoes and sausage into kale and mix with S&P then put in baking dish.
Whisk 12 eggs with milk and S&P and pour over mixture. Add cheese and bake for 25-30 minutes until egg sets in middle.
Kale, potato, and sausage breakfast casserole…..