Sausage Egg Casserole with Veggies

Serves 10

Ingredients  

1 large sweet potato, diced into 1/4 inch chunks

cooking spray, olive, avocado or coconut oil

500g chicken or lean beef sausage

2 teaspoons olive or avocado oil

1/2 cup chopped onion

2 cups sliced fresh mushrooms

1 cup chopped red bell pepper

2 cups torn kale

2 teaspoons dried thyme

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

12 eggs

½ cup non-dairy milk*

Instructions 

• Preheat oven to 180 degrees.

• Spray sweet potato chunks with cooking spray and roast in the oven until tender, about 30 minutes, tossing at the halfway point. 

• Meanwhile, cook sausage in a large fry pan over medium-high heat until no longer pink, about 5-7 minutes. Transfer sausage to a bowl and add 2 teaspoons of oil to the same pan. Once hot, add onion, red bell pepper and mushrooms to the pan. Cook until onions are translucent, about 6-7 minutes, then add kale. Cook for another 2-3 minutes to allow kale to wilt. Remove from heat and transfer veggies to the bowl with the sausage.

• Add to the roasted sweet potato into the bowl as well. 

• Whisk eggs, milk, thyme, garlic, salt and pepper together in a medium bowl. Add egg mixture to the sausage and veggie mixture. Pour into a large baking dish (9 X 13) sprayed with cooking spray.

• Bake in the preheated oven until set, about 20 to 25 minutes, but the cook time will depend on the size of your baking dish. Let stand for 5 minutes and serve.

• Store leftovers in an air-tight container in the fridge for 4-5 days.

Nutrition

Consume 2/10 serves of this recipe to get in enough protein and solid breakkieeee or lunch

Serving: 1/10 of recipe | Calories: 168kcal | Carbohydrates: 7g | Protein: 17g | Fat: 8g | Sodium: 513mg | Fiber: 2g | Sugar: 2g