1.5 pounds potatoes and/or sweet potatoes, diced into 1/2-inch cubes
1 large red bell pepper, cored and diced (use some of your frozen peppers here!)
1 medium white or yellow onion, peeled and diced
3 tablespoons olive oil
sea salt and freshly-cracked black pepper
1 pound ground Italian sausage (or breakfast sausage)
4 cloves garlic, peeled and minced
2 handfuls roughly-chopped fresh kale, chard, or spinach, tough stems discarded
15 eggs, whisked
2/3 cup milk
1 1/2 tablespoons Old Bay Seasoning (or whatever else you would prefer), or more/less to taste
Instructions
- Prep oven and baking pan. Heat oven to 400°F. Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside. Oil a 9 x 13-inch baking pan with lard or butter; set aside.
- Roast the vegetables. Spread the potatoes, peppers, and onion out on a large baking sheet (or two medium baking sheets). Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper. Toss the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping. Bake for about 20-25 minutes, or until the potatoes are tender. Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
- Brown the sausage. Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned, using a wooden spoon to break up and crumble the sausage as it cooks. Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant. Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
- Whisk the eggs. In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
- Assemble the casserole. Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss. Then spread the mixture out in an even layer in the baking dish. Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
- Bake. Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean. (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.) Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
- Serve warm. Then slice, serve, and enjoy! Or cover and refrigerate for up to 3 days.
