1lbhannah sweet potatoes, or other white sweet potatoes
2tomatoes, thinly sliced
Preheat oven to 350℉
In a cast iron skillet, cook the sausage over medium heat until browned and mostly cooked through, about 8 minutes.
Add the kale and continue cooking for 5 minutes more.
Remove from pan and drain the sausage mixture.
Discard most of the grease and then return the sausage mixture to the pan.
In a large bowl whisk together the eggs, coconut milk, basil, parsley, thyme, salt, and pepper.
Stir in the sweet potatoes.
Pour the mixture into the pan with the sausage and kale.
Place tomatoes slices over the top of the casserole.
Cover and bake for 30 minutes.
Remove foil and continue to bake for another 15 minutes, or until center is set.
Make Ahead: Prepare the casserole up to 2 days in advance. Cover and store in the refrigerator until ready to bake. Tidbits: Chicken, pork, turkey, or beef sausage can be used. Look for sausage that is nitrate free and does not have additives or sugars. I like Hanna sweet potatoes for their mildly sweet white flesh, but any variety will do. Substitute celery root for sweet potatoes for a lower carb dish. If you tolerate dairy, mixing 1 cup of grated Gruyere cheese in with the eggs take this dish to the next level.