Dairy-Free Egg Casserole with Sausage and Vegetables

🧂 Ingredients

• ½ tbsp olive oil
• ½ medium sweet onion

  diced
• 1 medium sweet potato

  finely diced
• 3 cups kale

  chopped
• 16 oz turkey sausage
• 12 large eggs
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes

Instructions

• 1 Preheat oven to 375°F. Spray a large glass baking dish with cooking spray.
• 2 Heat a large skillet over medium heat and add ½ tbsp olive oil. Add the diced
  sweet potatoes and onion and saute. Once simmering, add a lid and cook for about
  10 minutes (or until sweet potatoes are tender enough to pierce with a fork),
  stirring every couple of minutes. Once cooked, remove potato and onion from pan
  and set aside.
• 3 Add the turkey sausage to the pan and saute until browned. Remove from pan and
  set aside.
• 4 Add kale to the pan, add the lid, and cook for 3 minutes (or until just wilted),
  stirring halfway through to prevent burning.
• 5 Add cooked vegetables and turkey sausage to the prepared baking dish. In a large
  bowl, beat eggs, salt, pepper, and crushed red pepper flakes. Pour egg mixture
  into the baking dish. Give the dish a gentle shimmy to ensure everything is
  evenly distributed.
• 6 Bake for 32 minutes or until eggs are set. Serve immediately or store for up to
  4 days.

Nutrition Info