Mushroom Swiss & Kale Breakfast Casserole

I added potatoes in place of the bread to add substance and I thought it turned out great. I love the sharpness that the swiss brings, and the kale is the perfect green to this delicious breakfast casserole. Enjoy for breakfast or dinner, or anytime in between.

Ingredients:
1 onion, diced
1 bunch kale, stock trimmed off, and leaves chopped
1 carton mushrooms, roughly chopped
6 yukon gold potatoes
10 eggs, whipped
1 1/2 cups half and half
8 oz swiss cheese, shredded
salt
crushed red pepper

Directions:
Boil potatoes whole. Allow to cool and grate with a cheese grater into a large bowl. The skin will fall off; discard the skin so you just have the grated potato left.

Heat 1 tsp oil in a large saute pan. Cook onion until translucent, about 6 minutes. Add mushrooms and cook for another 5 minutes. Add kale, salt, and crushed red pepper (to taste) and cook for another 6–7 minutes until wilted. Mix whipped eggs, cooled potatoes, half and half and cheese in a large bowl.

Pour the egg mixture into a 9X13 pan and add the kale mixture, evenly distributing. Bake at 350 for 45 minutes or until cooked through.