Dude. So easy.
Turns out that this simple seasonal mix of sweet potatoes, kale, mushrooms, garlic and onions translates just perfectly into a cozy autumn breakfast casserole. I did also toss in a red pepper, brussel sprouts and Yukon gold potatoes for a little extra color. The recipe I found also added sausage (I used chopped turkey), which is totally optional if you’d prefer to keep this one vegetarian. In the end, you will have a delicious casserole that is super easy to make ahead of time. This recipe is also naturally gluten-free and dairy-free, so win-win for a larger crowd.
- Chop and roast your seasonal vegetables. I used a combination of sweet potatoes, Yukon gold potatoes, mushrooms (bella), red bell pepper, onion, and brussel sprouts, which you can roast together until tender. Feel free to toss in any other veggies that you like to roast as well (For example, asparagus, broccoli, cauliflower, etc). I did NOT measure out any of these veggies. Just chop a bunch up.
- While veggies are roasting, brown your sausage. At the very end, add your minced garlic and kale to wilt.
- In a separate bowl, whisk together eggs with seasoning of choice. I used salt, pepper, Italian seasoning, onion powder and a little more garlic powder. I also used about 1:1 egg white and regular whole eggs mixture to cut down on the fat. Recipe calls for around 15 eggs!
- Toss veggies and sausage mixture together in baking dish and spread out evenly. Add egg mixture. Bake ~30 minutes at 400 degrees uncovered. I think I had to bake a little longer than this (closer to 40 minutes).
- Enjoy! This is super simple, takes little prep time and will last as a great breakfast/brunch option on-the-go for the week!