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Vegetarian Breakfast Shepherd’s Pie
Ready Time: 45min
Prep Time: 15min
Cook Time: 30min
A vegetarian breakfast pie filled with eggs, kale, and creamy mashed potatoes for a hearty and satisfying meal.
12 ounces soy chorizo (or breakfast sausage), casing removed
4 cups raw kale, chopped
6 eggs, whisked
1 clove garlic, minced
4 cups mashed potatoes
Salt and pepper, to taste
Prep Time: 15min | Cook Time: 30min
Preheat oven to 400 ° F.
Heat an oven-safe skillet to medium heat.
Add chorizo, and cook for five minutes.
Add in chopped kale, and cook an additional 5 minutes, or until wilted.
Move sausage mixture to one side of the pan.
Pour in eggs to clear side of pan, and add garlic.
Cook 4-5 minutes, or until eggs are cooked through.
Stir entire mixture together, and removed from heat.
Spread mashed potatoes over top of mixture to coat.
Sprinkle with salt and pepper, and bake in prepared oven for 30 minutes.
Let cool 5 minutes before serving.
If you want this less spicy, you can use a ground turkey sausage (casing removed) or even tofu to keep vegetarian.
Added 1/2 cup of shredded cheddar cheese before topping with potatoes is also super tasty.
You can save some time by heating up the mashed potatoes beforehand, and serving without baking.
Nutritionals are per serving (1 1/2 cups).
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