March 9, 2018

Potato Sausage Breakfast Casserole


I'm a sucker for a breakfast casserole and have high standards. I've cooked a lot of different recipes, and this one is high on the list. This is a gluten free, dairy free, Whole 30 approved, Paleo, clean recipe. If you're splurging or not dairy free, you can easily adjust to satisfy.

First to clear up any confusion about a food allergy mom with a son allergic to eggs, dishing on a casserole with eggs. My son is not anaphalax with his food allergies (egg, dairy, wheat). As long as he doesn't eat those foods. I am very careful in the kitchen when cooking eggs - usually when he is not playing around me. Once cooked, I portion and take to my office for daily breakfasts. I am creature of habit so ok with having the same breakfast each day on my meal plan. Makes life easier too! All about easy!

So, if you're an egg lover like me and your sweet babe has an allergy, its ok to sneak some eggs out of the house! I'm not telling on you!

Ok, to the recipe. There are several ingredients, but it seems like a no-fuss combo and was easy to throw together. Tips on how to make this recipe happen quickly.
- Keep pre-cut potatoes in the fridge (sealed) and use as you need for recipes. Chop chop!
- Buy kale that is already cut and washed. Such a time saver.
- I used fresh, mild Italian sausage links. Removed the casing and cooked in a skillet. Much less grease than a roll of sausage.
- Cook the potatoes in the air fryer. It is a game changer in time and flavor!

INGREDIENTS:
4 Tbsp Avocado Oil
1 cup sweet potatoes, peeled and cut 1/2" cubes
1/2 cup onion, diced
4 cloves garlic, minced
1 lb ground sausage
2 cups kale leaves, chopped
12 large eggs
1/2 cup non-dairy milk (almond, coconut, etc.)
Salt and pepper

INSTRUCTIONS
1. Preheat oven to 400. Spray or grease 9x13 dish.

2. Place sweet potatoes in a zip bag with 2 Tbsp oil, salt, and pepper. Toss to evenly coat with the oil. Either bake in a single layer in the over for 20 minutes (or toss in the air fryer for 12-15 minutes like I did!).

3. Heat remaining 2 Tbsp oil in skillet. Toss in onion until translucent, then garlic and stir for a couple minutes. Transfer mixture to a medium to large bowl.

4. Add sausage to the same skillet. Break apart and cook until done. Drain any excessive grease. Add to the bowl with vegetables. Toss gently to combine all ingredients. Transfer to the 9x13 dish.

5. In a separate bowl, gently whisk the 12 eggs and 1/2 cup non-dairy milk. Pour evenly over the vegetables and potato mixture in the baking dish.

6. Bake uncovered 20-30 minutes, until the eggs are set in the center.

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