Categories: Breakfast

Ingredients

• 1 lb. maple pork sausage
• 1/2 cup cubed peeled sweet potato
• 2 tbsp. olive oil
• 30 oz. pkg. frozen shredded hash brown potatoes, thawed
• 1 1/2 cups shredded Gruyere
• 2 cups coarsely chopped fresh kale
• 3/4 cup fresh or frozen corn
• 5 large eggs
• 2 cups half-and-half
• 1 tsp salt
• 1/2 tsp pepper
• Maple syrup

Directions

1. Preheat oven to 375. In a large skillet, cook the sausage and sweet potato over medium-high heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.

2. Meanwhile, coat bottom of a 12-in ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer.

3. Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top.

4. Bake, uncovered, until edges are golden brown and egg portion is set, 45-55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand for 20 minutes before serving. Serve with syrup.

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