Cozy Autumn Breakfast Casserole

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  8 oz Mushrooms, Cremini
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  1.5 lbs Potato

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  sea salt and freshly-cracked black pepper
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  1 lbs Italian Pork Sausage
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  4 Garlic(12g)
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  2 Kale
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  15 Egg, Whole, Large(660g)
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  0.7 cup Whole Milk
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  1.5 tbsp Old Bay seasoning blend

Instructions

1. 1Dice the cremini mushrooms, potatoes, bell pepper, and onion into ½-inch pieces. Mince the garlic and roughly chop the kale.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Italian pork sausage and cook 8–10 minutes, breaking it into small crumbles with a wooden spoon, until browned and no longer pink. Add the minced garlic and chopped kale, stirring constantly for 2–3 minutes until fragrant and the kale is wilted. Transfer to a large bowl and set aside.
3. 3Add the remaining olive oil to the same skillet over medium-high heat. Add the diced potatoes, mushrooms, bell pepper, and onion. Cook 12–15 minutes, stirring every 3–4 minutes, until the potatoes are tender and vegetables are golden at the edges. Season the vegetables with salt and pepper. Return the sausage mixture to the skillet and toss together until combined.
4. 4In a separate bowl, whisk together the eggs, whole milk, Old Bay seasoning, 1 teaspoon salt, and ½ teaspoon black pepper until fully combined.
5. 5Transfer the sausage and vegetable mixture to a large Dutch oven or heavy-bottomed pot and spread into an even layer. Pour the egg mixture evenly over the top.
6. 6Cover the pot and cook over low heat for 25–30 minutes, stirring gently halfway through, until the egg is mostly set but still slightly jiggly in the center. Uncover and cook an additional 3–5 minutes until the top is set and lightly golden.
7. 7Remove from heat and cool for 10 minutes. Divide evenly into 12 airtight containers while still warm. Refrigerate for up to 3 days or freeze for up to 1 month.