Sausage Egg Casserole
1. Add kale to an 8×8 baking dish and set aside.
2. Heat skillet over medium-low heat, add avocado oil and thinly sliced onions. Caramelize onions, keeping heat low, 15-20 minutes, stirring every couple of minutes. Season with 1/2 teaspoon of salt and black pepper to taste. Add onions to baking dish on top of kale.
3. While onions are browning, preheat oven to 350º F.
4. In the same skillet, add sausage and increase heat to medium-high. Use spatula to break up sausage as it browns. Add browned sausage to baking dish along with kale and onions. Use spatula or fork to spread ingredients across top of the dish to evenly distribute.
5. In large bowl, add eggs, almond and coconut milk (or dairy substitute), and remaining 1/2 teaspoon of salt, and pepper to taste. Add in half of the cheese and whisk together.
6. Pour egg mixture over vegetables and sausage in the baking dish. Top with sun dried tomatoes and additional cheese.
7. Cover baking dish with foil. Bake casserole for 30 minutes. Remove foil, continue to bake another 20-25 minutes until set. Enjoy!
8. Store in the refrigerator for up to 4 days.
Directions
1. Add kale to an 8×8 baking dish and set aside.
2. Heat skillet over medium-low heat, add avocado oil and thinly sliced onions. Caramelize onions, keeping heat low, 15-20 minutes, stirring every couple of minutes. Season with 1/2 teaspoon of salt and black pepper to taste. Add onions to baking dish on top of kale.
3. While onions are browning, preheat oven to 350º F.
4. In the same skillet, add sausage and increase heat to medium-high. Use spatula to break up sausage as it browns. Add browned sausage to baking dish along with kale and onions. Use spatula or fork to spread ingredients across top of the dish to evenly distribute.
5. In large bowl, add eggs, almond and coconut milk (or dairy substitute), and remaining 1/2 teaspoon of salt, and pepper to taste. Add in half of the cheese and whisk together.
6. Pour egg mixture over vegetables and sausage in the baking dish. Top with sun dried tomatoes and additional cheese.
7. Cover baking dish with foil. Bake casserole for 30 minutes. Remove foil, continue to bake another 20-25 minutes until set. Enjoy!
8. Store in the refrigerator for up to 4 days.
