I had every intention of gloating about our amazing (and baby-free) vacation in Cabo, but 1. that wouldn’t be very nice and 2. I totally already did that on Instagram.
But in case you’d like a little recap, we whale watched from lounges by the pool, worked out (every day, yo!) and played tennis and photographed it so I’d get credit from my trainer, lounged at the pool reading Unbroken and Big Little Lies for HOURS on end, day after day, ate meals with views like this, frequented swim up bars at infinity pools because, umm…duh, took selfies on the beach with Mr. P while missing the baby like CRAZY, and learned how to use cool apps so I can be all cool on Instagram with collages like all the COOL kids.
I did not cook. I did not do dishes.
I did switch off my dietitian brain and pretended that 45 minutes in the gym negated all caloric damage for the day. I have not yet verified how well that plan of attack went with the scale, but…vacation. Darn those calories.
As we sat around this morning with my in-laws and sister-in-law, we got on the topic of health and health insurance and how companies are now incentivizing employees to not only know their cholesterol, blood pressure, BMI, A1c, et cetera, but giving money for values that are within “healthy” ranges. While Mr. P is convinced he’s a walking bill of health (what could I possibly know about A1c values?), my goal is to improve my LDL levels that hover in the 130’s and 140’s. Ugh. While I can definitely point (two) fingers at genetics, it’s always good to work on more fiber and a healthy fat intake. Sigh.
Just as my genetics predispose me to elevated LDL, perhaps genetics are also to blame for my love of sausage. Is there anything better than sausage gravy or a slow-cooked Italian sausage over carb-o-licious pasta? Only tacos on the beach is better – FACT. My parents are also sausage-lovers, but Mr. P? Not so much. It’s a running joke that every time my mom prepares a meal for us, there’s either sausage or ham involved – two foods Mr. Prevention “doesn’t care for”. Or so he says.
In this creative little pie, sausage is balanced with the famous (infamous?) kale and other breakfast favorites, like eggs and shredded potatoes. There’s nothing not to love, including its short and simple ingredient list. Even sausage-hater himself gave this one a thumbs up (only 1.5 ounces of sausage per serving…maybe that’s why 😉 ).
- 12 oz ground sausage
- 1 bunch kale, stems removed and roughly chopped
- 8 eggs
- ½ cup nonfat milk
- 1½ tsp Herbes de Provence
- ½ tsp salt and pepper to taste
- 20 oz raw shredded potatoes
- 1 cup (4 oz) swiss or Gruyère, shredded and divided
- Preheat the oven to 350 degrees F. Mist a 9-inch spring form pan or deep pie pan with nonstick cooking spray.
- In a nonstick skillet over medium heat, brown the sausage, breaking up with a wooden spoon until completely cooked and crumbled. Remove to a plate and let cool slightly. Add kale to hot skillet and cook until wilted and bright green, about 5 minutes.
- Meanwhile, whisk the eggs, milk, herbes de provence, salt, and pepper. Add the hash browns, and ⅔ cup cheese, along with the kale and sausage; mix well.
- Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set; remove foil, turn oven temperature to 425 degrees F, and bake an additional 10 minutes or until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.