INGREDIENTS
1 lb
breakfast pork sausage with sage
1
medium onion, diced
4 cups
diced butternut squash (see note)
1/2 cup
vegetable stock, as needed
4 cups
torn kale, stems removed
5
large eggs, beaten
salt and pepper
1/2 cup
chopped green onions to garnish
toast or Jalapeno Cheddar Buttermilk Biscuits for serving