This savory breakfast can double as a dinner entree, featuring hints of fennel and sage in the sausage that is perfectly balanced with bold Gruyere and tender potatoes and eggs. Simple ingredients with a unique pie presentation!
Hello, holiday crunch time! Tis the season of ALL the things. Extroverts rejoice! I’m still searching for my list of what I got for who and I’m hoping it turns up here soon. Those a little less organized in life (ME!) struggle majorly with this whole holiday thing at times. But that Christmas baking? DONE.
I’m grateful for the shortest day of the year coming up next week. I feel like I haven’t seen the sun since we left Cancun and not to be dramatic, but I think that might actually be the case. Like, for real. Vitamin D supplements for the win.
ROLL CALL FOR THIS RECIPE
- Hosting family this holiday season? This Sausage Kale Potato Pie can be made ahead and is a great option for something on the lighter side.
- Gruyere cheese is my personal favorite. It’s sharp and versatile, pairing perfectly with savory sausage and tender, shredded potato.
- Brunch lovers, I see you! Also amazing? Weekend prep and eating on this throughout the busy week ahead!
KEY INGREDIENTS AND SUBSTITUTIONS
- Sausage: Traditional pork sausage is used in this recipe, but feel free to swap in a poultry or vegetarian crumble option. Of double up on the veggies and keep this vegetarian.
- Kale: Not a fan of kale or don’t have any on hand? Swap in chard, spinach, or any number of veggies: zucchini, bell pepper, onion, mushrooms, etc. It would be best to sauté the raw veggies in a bit of olive oil or cooking spray prior to adding to the dish.
- Eggs: Use 2 cups of egg substitute or egg whites in place of the 8 eggs, if you wish!
- Cheese: Gruyere can be swapped for feta, cheddar, or another cheese of your liking…or eliminated entirely.
- Getting in a vegetable with breakfast/brunch is like culinary and nutrition extra credit!
- And please don’t forget, the kale is a vegetable…but so is potato! Potatoes are rich in potassium and vitamin C while offering complex carbohydrate. While starchy vegetable are often demonized through diet culture, the nutritional merits of potatoes are no lie! And, even with potatoes, this breakfast/brunch is moderate-to-low in carbohydrate (11.4 grams per serving).
- Breakfast can be a challenge when it comes to protein. This dish is high in protein which provides staying power for the day ahead!
- This pie can be made ahead of time. Store in the fridge, covered with foil or plastic wrap. Bring to room temperature as the oven preheats. Continue the baking directions as listed.
- Store leftovers covered in the fridge for up to 5 days before heating to reserve.
- 1 lb ground pork sausage
- 8 eggs
- 1/2 cup 2% milk
- 1 1/2 tsp Herbes de Provence
- 1/4 tsp salt and black pepper, to taste
- 20 oz raw shredded potatoes*
- 1 cup (4 oz) shredded Gruyère
- 2 cups finely chopped kale, gently packed
- Preheat oven to 350 degrees F. Line a 10-inch springform pan or deep pie dish with parchment paper and set aside.
- In a large skillet over medium-high heat, brown the sausage until browned and fully cooked, breaking up with a wooden spoon into a crumble as it cooks. Remove from heat.
- In a large bowl, whisk the eggs, milk, Herbs de Provence, salt, and pepper until well-combined. Stir in the potatoes, just over half of the cheese, kale, and sausage; mix until combined.
- Transfer mixture to the prepared springform pan or pie dish and top with remaining cheese. Cover with foil and bake for 30 minutes or until set.
- Remove foil, turn heat to 425 degrees F, and bake an additional 10 minutes or until golden brown on top.
- Allow pie to cool for 10 minutes before slicing and serving.
Recipe slightly adapted from Pinch of Yum
*I used refrigerated Simply Potatoes shredded hash browns
Nutrition Information:Yield: 8 Serving Size: 1/8 pie
Amount Per Serving: Calories: 320Total Fat: 19.8gCholesterol: 231mgSodium: 635mgCarbohydrates: 11.4gFiber: 1.5gSugar: 0.9gProtein: 20.4g