Ingredients

The following ingredients have 8 Servings
  • 1 lb ground breakfast sausage
  • 1 medium parsnip, grated
  • 1-1/2 cups mushrooms, chopped
  • 4 cups greens ((spinach, kale, chard))
  • 12 eggs
  • Salt and pepper (to taste)

Instruction

  • Preheat your oven to 375 degrees.
  • Place a large skillet over medium heat. Add the sausage and cook until browned.
  • While the sausage is cooking, grate the parsnip and chop up the mushrooms to have them ready.
  • Also, crack your eggs into a large bowl (you will be adding everything else to this bowl later) and whisk them well.
  • Once the sausage is browned, remove from the skillet and set aside in a bowl for later.
  • In the same pan, add in the parsnip, mushrooms and greens. Sprinkle with salt and pepper. Sauté, stirring occasionally, for five minutes. Remove from heat.
  • Add the cooked vegetables and sausage to the bowl with the eggs and mix to combine.
  • Pour the egg mixture into a 7x11 baking dish and place it in the preheated oven. Cook for 35-40 minutes (until the eggs are cooked through) and let it cool for 5 minutes before serving.
  • Enjoy your breakfast and any leftovers.