Dairy-Free Egg Casserole with Sausage and Vegetables

Step 1

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

Step 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.

Step 3

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

Step 4

Add kale to the pan, add the lid, and cook for 3 minutes (or until just wilted), stirring halfway through to prevent burning.

Step 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.

Step 6

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