Healthy and clean eating breakfast dishes ROCK. Not only is this dish filling, but it is gluten-free and SO flavorful! Don’t let the simple ingredients fool you, it is delicious. You can prepare this easy casserole the night before and let it hang out in the fridge until morning or bake it right away. Cut it into 6 huge portions to eat for breakfast all week or 9-12 slices to feed a crowd at brunch. Find more recipes to impress at www.groundedandsurrounded.com!
Lightly spray a 9×13 glass pan with non-stick cooking spray. Set aside.
Brown turkey sausage and break up into small pieces as you cook it. After the sausage is browned, remove from pan (leave the drippings in pan) and place in the bottom of the 9×13 glass pan.
In the same saute pan you cooked the sausage, add the chopped onions and saute in pan drippings until just tender. Add in the chopped kale and wilt for about 2 minutes. Season generously with salt and pepper.
Add the veggies on top of the browned sausage in the 9×13 pan.
In a medium sized bowl, whisk together the eggs, almond milk, salt, pepper, garlic powder, and cayenne.
Pour egg mixture over veggies and meat in glass pan.
Top with diced tomatoes. Sprinkle with salt for added flavor.
Now add the last ingredient, Parmesan cheese! Sprinkle over the entire pan. Cover and refrigerate overnight or put right into a 400 degree oven. Bake for 40 minutes or until the top is puffy and slightly browned. Be careful to not undercook. There is nothing worse than a runny egg bake 😉