Autumn Breakfast Casserole

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Mushrooms

  White, raw

  ½ lb or 227g

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Garlic

  Raw

  4 cloves, minced or 12g

• Kale

  Raw

  4 cup, chopped or 268g

• Egg

  Whole, fresh eggs

  12 medium or 528g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Old Bay Seasoning

  Freshdirect

  4 tsp or 16g

Directions

1. Preheat the oven to 400°F. Line a large baking sheet (or two medium sheets) with parchment paper. Lightly spray a 9 x 13-inch baking pan with cooking spray.
2. Spread the quartered mushrooms, diced potatoes, red bell pepper, and onion on the baking sheet(s). Drizzle with half of the olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer and bake for 20-25 minutes until the potatoes are tender.
3. While the vegetables roast, heat the remaining olive oil in a large sauté pan over medium-high heat. Cook the Italian sausage until browned, breaking it up with a spoon. Add minced garlic and chopped kale, and sauté for 2-3 minutes until fragrant. Transfer to the baking dish.
4. When the vegetables are done roasting, add them to the baking dish and toss with the sausage.
5. In a large bowl, whisk together the eggs, milk, Old Bay seasoning, and additional salt and pepper. Spread evenly and pour the egg mixture over the top of sausage and vegetables.
6. Bake uncovered for 30-35 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil. Cool on a rack for 10 minutes before serving.
7. Slice, serve, and enjoy.

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