Step 1

Heat the oven to 400°F. Lightly mist a 9x13” casserole dish with olive oil spray.

Step 2

Heat a 12” skillet over medium high heat. Add the sausage. Cook, breaking apart with a wood spoon, until browned and no longer pink, 7-8 minutes. Remove using a slotted spoon and transfer to the casserole dish.

Step 3

Add 1 tablespoon butter to the residual sausage grease in the skillet and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute, stirring occasionally, until they release their water content and are golden brown and crisp, 10 minutes. Push the mushrooms to the edge of the pan.

Step 4

Add the remaining tablespoon butter to the skillet and heat until it melts then foams. Add the onion and bell pepper and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, cumin, red pepper flakes, and oregano and toss with the mushrooms, onions, and peppers. Cook, stirring frequently, until the garlic and spices are fragrant, 1-2 minutes. Scrape the vegetable mixture into the casserole dish.

Step 5

Add the chopped kale to the skillet along with ¼ cup water. Sautee, stirring frequently, until the kale wilts, 7-8 minutes. Scrape into the casserole dish.

Step 6

Sprinkle the grated cheese over the casserole ingredients. Then, use a wood spoon to mix all ingredients until evenly distributed.

Step 7

Whisk the eggs with the heavy cream, salt and pepper until smooth and well combined. Pour the egg mixture over the sausage and vegetables, then give the casserole dish a little shake to ensure the custard seeps into the nooks and crannies.

Step 8

Transfer to the oven. Bake 40-45 minutes or until the eggs are set and the center just barely jiggles. Cool in the casserole dish for 10 minutes, then slice and serve warm.