Sausage Kale Breakfast Casserole

Servings

30 mins

Prep Time

1 hr

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 (16 oz.)	Jones Dairy Farm All Natural Pork Sausage Roll
1 bunch	Lacinato kale, chopped
2 tablespoons	Avocado oil
1	Medium onion, thinly sliced
1 teaspoon	Salt, divided
	Black pepper, to taste
12	Eggs
1/4 cup	Milk
1/4 cup	Coconut milk from a can, full fat
1 cup	White cheddar cheese, shredded
1/4 cup	Sun dried tomatoes, sliced

Add kale to an 8×8 baking dish and set aside.
Heat a large skillet over medium-low heat, add avocado oil and onions. Sauté onions until they begin to caramelize, about 15-20 minutes. Continue to stir frequently. Season with 1/2 teaspoon of salt and black pepper to taste. Remove from heat and add onions to baking dish.
While the onions are browning, preheat the oven to 350º F.
Return skillet to medium high heat. Add sausage and cook, breaking it up with a spatula as it browns. Add sausage to baking dish. Toss ingredients together until evenly distributed.
Whisk eggs, milk, coconut milk, 1/2 teaspoon salt and pepper to taste in a large bowl. Add in half of the cheese and stir to combine.
Pour the egg mixture over the vegetables and sausage in the baking dish. Top with sun dried tomatoes and the additional cheese.
Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, and continue to bake for another 20-25 minutes, until the center is set.
Serve hot. Allow leftovers to cool, and store in the refrigerator for up to 4 days.