Karen's Sausage Breakfast Pie

Source

Natural Grocers' 2013 calendar

Ingredients

Display units in Metric

16	oz	breakfast sausage
1	Tbs	coconut oil
1	large	onion diced
1	bunch	kale stemmed and torn
2	cups	broccoli florets chopped
4		mushrooms sliced
3.5	oz	capers drained
12		eggs
¹⁄₄	cup	extra virgin olive oil
¹⁄₂	tsp	sea salt
1	Tbs	Italian seasoning

Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a large skillet, brown the sausage. Spread the browned sausage in the baking dish. In the same skillet, heat the coconut oil. Add the onion and saute until soft. When finished, set the onions aside to cool. Heat water in a steamer, add kale and broccoli; steam for 3 minutes. Spread kale and broccoli on top of the sausage in the baking dish. Sprinkle capers and mushrooms on top of the kale and broccoli. In a medium-sized bowl, whisk eggs, olive oil, salt, and paprika together. Stir in onion. Pour egg mixture over veggies and saisage. Bake 30-35 minutes or until the middle is cooked through.

Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a large skillet, brown the sausage. Spread the browned sausage in the baking dish. In the same skillet, heat the coconut oil. Add the onion and saute until soft. When finished, set the onions aside to cool. Heat water in a steamer, add kale and broccoli; steam for 3 minutes. Spread kale and broccoli on top of the sausage in the baking dish. Sprinkle capers and mushrooms on top of the kale and broccoli. In a medium-sized bowl, whisk eggs, olive oil, salt, and paprika together. Stir in onion. Pour egg mixture over veggies and saisage. Bake 30-35 minutes or until the middle is cooked through.

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