Italian Sausage and Kale Casserole
Ingredients
The base
-
2½
tablespoons
ghee or cooking fat
-
1
small
yellow onion, diced
-
1
large
carrot, diced
-
½
pound
cremini mushrooms, thinly sliced
-
1
pound
bulk Italian sausage
-
1
pound
lacinato kale, stems removed and leaves thinly sliced
-
3
cloves
garlic, minced
-
1
cup
store-bought marinara sauce
-
½
teaspoon
dried oregano
-
5
large
eggs, whisked
-
¼
cup
Paleo-friendly pesto (optional)
Seasoning
-
1
teaspoon
Magic Mushroom Powder or kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Heat a skillet over medium-high heat and add 2 tablespoons of cooking fat.
- Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.
- Add onions, carrots, and mushrooms to the skillet and cook until softened.
- Season with Magic Mushroom Powder and pepper, then transfer to the baking pan.
- In the same skillet, cook the sausage until no longer pink.
- Add the kale and sauté until wilted.
- Stir in minced garlic and cook until fragrant.
- Pour in marinara sauce and add oregano, seasoning to taste.
- Combine sausage mixture with vegetables in the casserole pan.
- Add whisked eggs and stir to combine, smoothing the top.
- Optionally, dollop pesto on top before baking.
- Bake for 25-30 minutes until eggs are set and edges are browned.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
478
Total fat
38g
Total carbohydrates
15g
Total protein
21g
Sodium
0mg
Cholesterol
0mg
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