Breakfast Casserole

Ingredients

Fat (goose, lard, butter)

1 Onion, chopped

1 Cup Kale, cleaned and chopped

1/2 Cup Mushrooms, sliced

1/2 Cup New Potatoes, quartered

1 small Sweet Potato, peeled and chopped

4 Cloves Garlic, chopped

1 Cup Broth

1 Red Mild Pepper, de seeded,

chopped

6 Eggs

4 T Cream

Pinch Nutmeg

1 Cup Cheese, 2 types (i used cheddar &

mozzarella

1/2 Cup Cooked Meat (bacon, sausage)

Salt and Pepper

NOTE: you need a large skillet that can transfer to the oven. Meaning the handle has to be metal. If you do not have this you can make everything on the stove then transfer (*before adding red pepper, etc.) to a greased casserole dish.

Directions

• Pre heat oven to 375˚ or gas mark 180.

• In a large skillet on medium/high heat brown the onions and kale for about 5-8 minutes.

• Next throw in the mushrooms and cook for another 5 minutes.

• Add the garlic, new potatoes and sweet potatoes, brown 3-6 minutes. To cook the potatoes (and add nutritional value) pour in the broth. Stir and cook this a few minutes or until potatoes can be pierced with a fork easily.

• While this is happening, in a medium bowl add eggs, cream, nutmeg and 1/2 t of salt and pepper. Whisk together until blended.

• *Once potatoes are done, take skillet off heat, sprinkle red pepper, then the cheeses, finally the cooked meat. Pour the egg mixture over the top, making sure to cover the top.

• Put the skillet in the oven for about 10 minutes. Check to make sure the egg is cooked by jiggling the pan. It is ok if the middle is still loose.

• Enjoy with your morning coffee and some biscuits, don't forget the butter!