This is so good it’s worthy of a holiday breakfast, yet so easy it’s also a great weekly meal prep option! The veggies can be switched out for anything your ❤️ desires!
You’ll need:
-1 pound compliant breakfast sausage (or 1 pack of @aidells sausage, chopped into bite sized pieces)
-2 1/2 cups butternut squash, diced (sweet potatoes or white potatoes can also be used here!)
-1 yellow onion, chopped
-1 red bell pepper, chopped
-2-3 cups fresh kale, removed from stems and chopped
-10 eggs
-1/4 cup canned full-fat coconut milk (use solid part only)
-Seasoning of your choice (Today I used Traders Joe’s Everything Bagel… but garlic powder, salt and pepper are 👌🏻)
Method:
•preheat oven to 400
•line a baking sheet with parchment paper
•place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.
•while veggies roast, cook sausage in a pan
•once sausage is cooked, add onion to the pan and cook until tender
•add kale to sausage/onion pan and allow to cook for a few minutes
•crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)
•remove squash and peppers from oven.
•layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion ➡️squash/peppers ➡️egg/coconut milk
•bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.
I’m serving this one on Christmas morning, but I like to slice into pieces and reheat for on-the-go breakfasts when I meal prep for the week!
Note: Frozen veggies will not work well in this recipe as they will produce too much water.
