Sausage, Spinach and Kale Breakfast Casserole

Another breakfast casserole for my mom to enjoy all week long! This recipe was originally for egg muffins, but I changed it up some to make sure my mom was eating enough for breakfast. Plus, she is not a huge kale fan, so I added spinach and kale together, and even ran it all through the food processor to make it real tiny, so I can get her to eat more vegetables. It's like I am feeding a child or something ;-) just kidding, sort of, love you mom! Anyways, I followed the directions below, but instead of using a muffin pan, I filled the casserole dish. I greased the dish down with some ghee too, just to make sure that spinach and kale mixture tasted even yummier. This came out looking and smelling delicious, as these casseroles always do! I snuck a couple bites too and it really did taste some good. 

Sausage, Spinach, and Kale Breakfast Casserole
Ingredients:

• 1 pound berakfast sausage (find gluten free and sugar free if possible)
• 1-2 cups kale, roughly chopped 
• 6 oz bag baby spinach, roughly chopped
• 1 shallot, finely chopped (or onion)
• 10 eggs, scrambled, seasoned with salt and pepper
• salt
• pepper

Directions:

1. Preheat oven to 350.
2. Line a muffin pan with parchment paper liners or spray with oil and set aside.
3. In large pan over medium high heat, brown sausage until cooked through.
4. Reduce heat to medium. Remove sausage from pan, reserve about 1 tablespoon of the fat from the sausage to cook the shallot. If there is not enough fat from the sausage, add about 1 tablespoon of oil to the pan. Add the shallot and cook for a few minutes, until starting to soften, about 2 minutes.
5. Add the kale and a pinch of salt, carefully stir to mix with the shallot. Cook until kale is wilted down but still bright green, about five minutes. Remove from heat.
6. Evenly divide the shallot and kale mixture between the muffin liners, then top each with some sausage. Each muffin liner should be about halfway filled with the kale and sausage.
7. Pour the scrambled eggs into each muffin liner, evenly dividing between each. It is OK to fill them to the top, just be careful not to go over the edge.
8. Bake for 15-20 minutes, until the muffins are puffed up and set on top (they may be shiny, but will no longer be liquid).
9. Remove from oven and immediately remove from the muffin tin and cool on a wire rack.
10. Allow to cool completely before transferring to the refrigerator. Store in the refrigerator for up to five days.
11. To reheat, microwave for about 30 seconds.

Original recipe found here