This is the kind of breakfast bake that makes feeding a group feel easy. Eggs, sausage, sweet potatoes, kale, and warm Tex-Mex spices come together in something flavorful, and satisfying. I love that you can prep it ahead of time, which makes it just as good for busy weekday mornings as it is for a weekend brunch with friends and family.
Tex-Mex Protein Bake
8
Prep time:
20 min
Cook time:
1 hr
Ingredients
- 2 tablespoons avocado oil
- ¾ pound turkey sausage, casings removed
- 2 medium sweet potatoes, peeled and cubed
- 1 yellow onion, chopped
- 1 bunch scallions, white and light green parts sliced, greens thinly sliced and reserved for garnish
- 1 red bell pepper, stemmed seeded, and chopped
- 1 jalapeño pepper, stemmed, seeded and finely chopped (optional)
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- 1 small bunch kale, deveined and roughly chopped
- 12 large pasture-raised organic eggs
- ½ cup nondairy milk
- ½ teaspoon freshly ground black pepper
Method
Step 1
Preheat the oven to 325°F. Lightly grease a 9x13-inch casserole dish.
Step 2
Heat the avocado oil in a large frying pan over medium heat. Add the sausage meat and cook, breaking the meat up with a wooden spoon into smaller pieces, until golden brown, about 5 minutes.
Step 3
To the same pan, add the sweet potatoes and cook for 5 to 7 minutes, until fork tender. Add the onion and white and light green parts of the scallions, stirring well until they have softened, about 3 minutes. Add the bell pepper, jalapeño (if using), garlic, paprika, cumin, chili powder, and I teaspoon of the salt. Stir the mixture together, then turn off the heat and stir in the kale. Transfer the mixture to the prepared casserole dish and let cool slightly.
Step 4
In a large bowl, whisk together the eggs and milk and season with the remaining ½ teaspoon salt and the pepper. Pour the eggs into the pre pared baking dish, using a spoon to mix everything together. Bake until the casserole is golden brown and firm to the touch, about 35 minutes Let stand for 10 minutes, sprinkle with scallion greens, and serve.
Nutritional Analysis Per Serving (based on 8 servings):
Calories: 260 Total Fat: 17g, Saturated Fat: 4g, Cholesterol: 290mg, Fiber: 2g, Protein: 18g, Carbohydrates: 11g, Sodium: 430mg, Sugars: 3g, Net Carbs: 9g
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