Village's Eggcellent Breakfast Bake
Serves: 6
Ingredients/equipment:
1 large sweet potato, peeled and diced into 1/4 inch chunks
Avocado oil
1 pound ground breakfast sausage
Olive or avocado oil (divided)
1/2 cup chopped onion
1 cup chopped red bell pepper
2 cups torn kale
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
12 eggs
8 oz shredded sharp cheddar
1/4 cup heavy cream plus 1/4 cup water
or 1/2 cup milk of any kind
Method:
Preheat oven to 400°F Toss cubed potatoes with with 1 tsp avocado oil, salt, and pepper, and roast for about 15-20 minutes (until fork tender but not mushy). I used the air fryer for mine while prepping the rest of the ingredients.
Meanwhile, cook sausage in a large skillet 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 skillet. Once hot, add onion and bell pepper to the skillet. Cook until onions are translucent, about 5 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.
Whisk eggs, milk, garlic, salt and pepper together in a large bowl. Add veggies, potatoes, most of the cheese, and sausage into the bowl and mix well. Pour everything into a greased 9x13 baking dish, or two smaller glass dishes (put one in the fridge, freeze one for later). Sprinkle some cheese on top.
Put an open pan of water in the oven on the rack underneath your egg bake. Bake at 350 degrees for 25-30 minutes, until no longer jiggly in the center.
