The perfect savoy brunch or breakfast-for-dinner recipe! It's also quite healthy and happens to be gluten and dairy free! Great any time of year but even better during the chilly winter months and can easily be prepped and thrown in the freezer to be baked at a later date :)
Featuring: The POV-003 Convection Oven
INGREDIENTS
4 tablespoon extra virgin olive oil
1 lb sweet potatoes, peeled and cut into 1/2″ cubes
½ cup onion, diced
4 cloves garlic, minced
½ cup diced red bell peppers
1 lb ground breakfast sausage
2 cups kale leaves (or spinach if desired), chopped
12 large eggs
½ cup milk of your choice, almond, coconut, etc.
kosher salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 400F. Lightly grease a 9×13 baking dish and set aside.
On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft. Remove sweet potatoes from oven.
Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish.
In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, and chopped kale (or spinach) to the mixture in baking dish. Gently toss to combine all ingredients well.
In a bowl, gently whisk together the eggs, 1/2 cup milk of your choice, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.