Ingredients: |
Ingredients: 12 eggs
1 cup cheese (grated gruyere, aged cheddar, or crumbled feta)
⅓ cup plain Greek yogurt
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 sweet potato (12 ounces), unpeeled, cut into ½-inch cubes
8 ounces sausage
2 cups loosely packed, chopped kale or spinach
1 avocado, sliced
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Directions: |
Directions:1. Preheat the oven to 400º. Lightly oil the bottom of a 9 x 11 inch baking dish.
2. In a large bowl, whisk together the eggs, cheese, yogurt, ½ teaspoon salt, and pepper. Set aside.
3. In a large skillet, brown the sausage. Once browned, add to the baking dish in an even layer.
4. In the same skillet, heat the oil in the large skillet over medium-high heat, Add the onion, red bell pepper, sweet potato, and ½ teaspoon salt and cook, stirring occasionally until lightly browned (the potatoes won't be cooked through) about 10 minutes. Add the veggies to the baking dish and evenly distribute.
5. In the same skillet, cook the kale or spinach, stirring constantly, just until wilted, about 3 minutes. Add the kale to the baking dish and evenly distribute.
6. Pour the egg mixture over the top of the sausage and veggies and lightly stir to combine.
7. Bake for 25-30 minutes, or until the eggs have set and the top is golden. Top with sliced avocado. Store leftovers in an airtight container in the fridge for up to 5 days. |
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