SWEET POTATO SAUSAGE BREAKFAST CASSEROLE

~ Chew Out Loud

4 T. olive oil, divided
1 lb. sweet potatoes, peeled and cut into 1/2" cubes
1 t. salt, divided
1/2 t. pepper, divided
1/2 c. diced onion
4 cloves garlic, minced
1/2 c. diced red bell pepper
1 lb. breakfast sausage
2 c. kale leaves, chopped
12 large eggs
1/2 c. non-dairy milk

Preheat oven to 400 degrees. Lightly coat 9x13-inch pan with cooking spray and set aside.

On a large baking sheet, combine sweet potatoes, 2 T. olive oil, 1/2 t. salt, and 1/4 t. pepper until potatoes are well-coated. Bake in a single layer for 20 minutes or until fork-tender.

While sweet potatoes are roasting, heat remaining 2 T. olive oil in large skillet over medium-high heat. Add onion and garlic, stirring 2-3 minutes or until translucent. Add bell pepper and stir another minute. Transfer to prepared 9x13 pan.

In the same skillet, brown sausage over medium-high heat until cooked through. Drain well and add to vegetable mixture, along with roasted sweet potatoes, chopped kale, 1 t. salt, and 1/4 t. pepper. Toss gently to mix all ingredients.

In a bowl, whisk egg and milk together until thoroughly combined. Pour evenly over sweet potato mixture in pan. Bake 25-30 minutes or until eggs in the center are set.

Notes: I use garnet yams instead of sweet potatoes because I like the color better and make a double batch in an 11x15 pan.