Low-Carb Sausage, Kale, and Mozzarella Egg Bake

Ingredients

• 4 links pre-cooked chicken-garlic sausage or garlicky pork sausage
• 1 tsp. + 1 tsp. olive oil
• 4 cups baby kale leaves
• 1/2 cup thinly sliced green onions
• 1 1/2 cups grated mozzarella
• 8 eggs, beaten
• 1 tsp. Spike Seasoning
• Fresh ground black pepper to taste
• Sour cream for serving, optional

Directions

1. Heat the oven to 375F/190C. Coat a 9″x12″ casserole dish with non-stick spray. A slightly smaller dish is fine and will make a taller bake; if you use something larger, add a couple more eggs.
2. Slice the sausage links down the middle lengthwise, then cut them crosswise into half-moon pieces about 3/8 inch thick.
3. Warm 1 teaspoon of olive oil in a large non-stick frying pan. Add the sausage and cook until the pieces are nicely browned, then spread them across the bottom of the casserole dish.
4. Add the second teaspoon of oil to that same pan. Sauté the baby kale only until it begins to soften and wilt, about 2 minutes. If you are using regular kale instead, expect it to need a minute or two more.
5. Scatter the wilted kale over the sausage in the casserole dish. Add the green onions and grated mozzarella on top, sprinkle with Spike Seasoning and black pepper, and then pour the beaten eggs over everything.
6. With a fork, gently move the ingredients around just enough so the egg reaches and coats everything.
7. Bake for 30-35 minutes, choosing the timing based on how much browning you want on top.
8. Serve hot, adding a dollop of low-fat sour cream on top if you like.