Sausage, Kale and Potato Breakfast Casserole
This sausage, kale and potato breakfast casserole combines all the breakfasty goodness in to one, healthy and filling dish. Great for serving a crowd!
Ingredients
- 1 lb ground pork breakfast sausage
- 6 medium yukon gold potatoes, diced into bite size pieces
- 1 head kale, finely chopped
- 12 eggs
- 1 cup milk of choice (I typically use unsweetened plain almond milk here)
- 2 tbsp nutritional yeast
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
Instructions
- Pre-heat your oven to 350 degrees F. Set aside a 9″x13″ casserole dish.
- Bring a large pot of water to a boil over high heat. Once at a boil add the diced potatoes and boil for 10 minutes. After 10 minutes, drain fully and set aside.
- While the potatoes cook, heat a large skillet to medium-high heat. Cook breakfast sausage, crumbling the pork as it cooked. Once the meat is no longer pink, drain the fat and set aside. Add the avocado oil to the pan and saute the kale for 5 minutes, or until soft. Season with 1/4 tsp sea salt and pepper. Set aside with the sausage.
- In a large bowl whisk the eggs, milk, nutritional yeast, 1/4 tsp sea salt and 1/4 tsp pepper.
- When all the components are ready, add the potatoes, sausage and kale to the casserole dish. Pour the egg mixture over and stir to combine, making sure egg gets all mixed throughout the pan.
- Bake for 35-40 minutes, testing after 30 minutes to check for doneness. The eggs will be set when the casserole is finished.
- Allow to cool for 10 minutes before serving. Serve with fruit either warm, at room temperature or chilled from the fridge!
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