Ingredients

The following ingredients have 6 Servings
  • 2½ tablespoons ghee (avocado oil, olive oil, or your favorite cooking fat, divided)
  • 1 small yellow onion (diced)
  • 1 large carrots (diced)
  • ½ pound cremini mushrooms (thinly sliced)
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • 1 pound bulk Italian sausage
  • 1 pound lacinato kale (stems removed and leaves thinly sliced)
  • 3 garlic cloves (minced)
  • 1 cup store-bought marinara sauce
  • ½ teaspoon dried oregano
  • 5 large eggs (whisked)
  • ¼ cup Paleo-friendly pesto (like my Arugula Pesto (optional))

Instruction

  • Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.
  • Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.
  • Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.
  • Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.
  • Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.
  • Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.
  • Stir in the minced garlic and cook for 1 minute or until fragrant.
  • Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.
  • Transfer the sausage mixture to the ingredients in the casserole pan. 
  • Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)
  • Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.
  • Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.