I used Al Fresco's all natural Smoked Andouille Chicken Sausage. Warning: this flavor has a little kick to it! There's Spanish paprika, black pepper, and garlic already added to the meat.
Sprinkle a little salt and pepper over the ingredients before placing a lid over the top. This will speed up the cooking process to about 7-10 minutes (or until the meat is cooked and potatoes are soft).
3. Add chopped kale to casserole dish
Instead of spraying the pan with Pam, I like to spread coconut oil around the base and sides of the pan. Place your cup of chopped kale on the bottom of the dish spread out.
4. Add cooked chicken sausage, red peppers and sweet potatoes to casserole dish
5. Crack 12 eggs over ingredients
Make sure to leave the yolks in tact (unless you prefer them scrambled) and spread out over the entire dish. Add 1/3 cup of water. Set dish in a 400 degrees pre-heated oven and cook for 30-35 minutes.