This breakfast casserole kind of trumps the last one I made. For one, it used chicken apple sausage which I happen to love. I also enjoyed the addition of kale more than spinach. Basically, this breakfast casserole kicks the butt out of the other one in my opinion. I shouldn’t be so hard on the other one. I did really like the other one but I think after eating it for five days straight I got tired of it. This made about six servings which was great because I didn’t have to eat it for five days straight.
My little kitchen assistant, Ryder, or better known as the veggie garbage disposal was very active in the kitchen the day I made this. Per the usual he was
patiently waiting while I took the stems off the kale. He knows when he hears tearing that he’ll usually get a stem or five out of it. Since I think it’s adorable that he loves kale stems I wanted to get some photos of him. Of course once I turned the camera on to him he wouldn’t touch it. He then ran into the living room and I heard him chewing, so I figured he was enjoying his treat away from the camera. He then ran back into the kitchen more!
After him running back a few times I went into the living room to check on him and low and behold, he had a stash of kale stems! What the heck, Ryder?! This was so unlike him.
Apparently chewing kale stems is hard work. You’ve really got to use your teeth to break them down.
Sometimes you might even gag/choke on them a little, but it’s all worth it, isn’t it?
Does looking at ridiculous pictures of Ryder make you want to eat breakfast? No? I guess since he’s my sweetie boy I don’t care. Anyway, back to the casserole. I love using shredded sweet potatoes in casseroles because you don’t have to cook them before baking. The shredded sweet potato soaked with the egg and coconut milk is a combination I never realized I’d enjoy so much. This casserole dish was super easy to make. Minimal prep work yields delicious servings of hearty breakfast for the week.
Chicken Sausage, Kale, Sweet Potato Breakfast Casserole
2 medium sweet potatoes, peeled & shredded
1 tablespoon olive or avocado oil
1 bunch kale, cleaned & torn into bite-sized pieces
4 chicken sausages, sliced
8 large eggs
1 cup coconut milk
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1. Preheat oven to 350 degrees. Grease 9″x13″ casserole dish.
2. Over medium heat add oil to pan. Stir in kale and sautee for about 5 minutes or until soft.
3. Cover bottom of baking dish with shredded sweet potatoes.
4. In a large bowl; whisk together eggs, coconut milk, salt, and pepper.
5. Place kale on top of sweet potatoes and season with a little salt and pepper. Cover kale with chicken sausage slices, and pour egg mixture over everything. Bake for 40-50 minutes or until set. Remove from oven, let cool, and slice.