Dairy-Free Egg Casserole with Sausage and Vegetables
This make-ahead breakfast is packed with protein and nourishing vegetables - perfect for mornings on-the-go.
Servings: 8
Calories: 253kcal
Equipment
- baking dish (I used a 9x13 size)
- skillet or pan with lid
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
- Preheat oven to 375°F. Spray a large glass baking dish with cooking spray.
- 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.
- Add the turkey sausage to the pan and saute until browned. Remove from pan and set aside.
- Add kale to the pan, add the lid, and cook for 3 minutes (or until just wilted), stirring halfway through to prevent burning.
- 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.
- Bake for 32 minutes or until eggs are set. Serve immediately or store for up to 4 days.
Notes
- This recipe re-heats in a snap! Microwave single portions for about 1 minute and 30 seconds.
Nutrition
Calories: 253kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 338mg | Sodium: 767mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g