Dairy-Free Egg Casserole with Sausage and Vegetables

Dairy-Free Egg Casserole with Sausage and Vegetables

from chelseadishes.com
60 min
8 servings

This make-ahead breakfast is packed with protein and nourishing vegetables - perfect for mornings on-the-go.

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

Directions

  1. 1

    Preheat oven to 375°F. Spray a large glass baking dish with cooking spray.

  2. 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. 3

    Add the turkey sausage to the pan and saute until browned. Remove from pan and set aside.

  4. 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. 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. 6

    Bake for 32 minutes or until eggs are set. Serve immediately or store for up to 4 days.