Yield: 6 servings
- 8 ounces breakfast sausage
- 1 bunch kale, stemmed and roughly chopped
- 8 ounces fingerling potatoes, cut into small cubes
- 8 large eggs
- ¼ cup milk
- 1 cup shredded sharp cheddar cheese
- Kosher sale and freshly-ground black pepper
- Nonstick cooking spray
Preheat oven to 375º F.
In a large skillet, brown sausage and break it into a crumbles. Toss in potatoes and cook until coated with oil. Stir in kale and cook until wilted. Season with salt and pepper and take off the heat.
In a medium bowl, lightly beat eggs. Season with salt and Pepper. Whisk in milk and cheese. Set aside.
Spray 6 8-ounce glass mason jars with cooking spray (you will not need the lids). Divide the sausage mixture evenly between the jars. Top of each jar with eggs, making sure to leave at least an inch of free space at the top of the jar. Place jars on a baking sheet covered in parchment paper (the eggs might bubble over a little while cooking).
bake at 375° F for 25 to 30 minutes, or until eggs are set and top is golden brown. Let eggs rest for 5 minutes before serving. Serve warm or room temperature.
Most mason jars are specifically created for canning in a wet heat environment up to 240°F. You may consider placing the jars in a hot water bath at least ½-in high while baking in the oven. This will help prevent the jars from cracking.