The BariGirls Cheesy Sweet Potato, Kale & Egg Casserole

Prep time: 20 minutes

Cook time: 55-65 minutes

Serve count: 6

1 medium sweet potato, chopped

3 cloves garlic, minced

1 cup chopped mushrooms

6 turkey breakfast sausage patties

3 handfuls packaged kale

9 eggs, well beaten

1 tsp sea salt or pink salt

1 tsp pepper

1 tbsp Hen House Herbs of Provence seasoning

2 cups mozzarella cheese

1 cup skim milk (or 2% or whole milk)

cottage cheese (optional, for serving)

berries of choice (optional, for serving)

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and cover. Cook, stirring occasionally, until the sweet potato has softened but is still slightly firm, about 5-7 minutes.
Add the mushrooms and garlic and continue cooking until the mushrooms have softened, about 3-5 minutes. Cook sausage patties according to package instructions then dice and add to the skillet with vegetables.
Add the chopped kale and cover the skillet. Cook until the kale has wilted, about 2 minutes. Stir all the ingredients until they’re thoroughly mixed. If water or moisture remains at the bottom of the skillet, continue cooking until water evaporates.
Preheat the oven to 375° F. Lightly oil a large casserole dish. Transfer the vegetables and sausage to the casserole dish and allow the mixture to cool for 10 minutes.
Crack the eggs into a large mixing bowl and whisk until well combined. Add salt, pepper, Provence seasoning and milk and stir to mix well. Pour the egg mixture into the casserole dish and use a wooden spoon to spread it so that the eggs and veggies are evenly distributed.
Sprinkle the cheese on top and bake in the preheated oven for 40-50 minutes, or until the casserole has set and the cheese is golden brown.
Allow the casserole to cool 10 minutes before cutting. Consider serving with a side of cottage cheese and berries.