Joy to the Food

0 Preheat oven to 350 degrees.  Saute the [wprm-ingredient text="1 pound ground turkey sausage" uid="0"], preferably in an oven safe skillet like a cast iron or dutch oven. 
1 While it cooks, make the egg mixture by adding the [wprm-ingredient text="9 eggs" uid="4"], [wprm-ingredient text="1/4 cup pickeled jalapenos" uid="5"], half of the [wprm-ingredient text="8 oz white cheddar" uid="6"], [wprm-ingredient text="3 tbsp flour" uid="7"], [wprm-ingredient text="16 oz cottage cheese" uid="8"], [wprm-ingredient text="3/4 tsp baking powder, " uid="9"][wprm-ingredient text="3/4 tsp salt" uid="2"], and [wprm-ingredient text="1/2 tsp pepper" uid="3"] to a blender. Blend until just combined but not too fluffy.When the turkey sausage is almost done, add the [wprm-ingredient text="2 cup kale" uid="1"] and saute until wilted.
2 With the kale and turkey sausage on the bottom, pour the egg mixture over the top. If you are not using an oven safe skillet, place the sausage and kale in an 8x8 baking or casserole dish and pour the egg mixture over the top. Shred the remaining half of the white cheddar and sprinkle over the top.
3 Bake for 30-40 minutes or until just set. The egg bake will continue to bake once removed from the oven. To not over bake the dish, check that the eggs are just done by holding the sides and gently shaking the dish. The center of the eggs should be solid with a slight wobble.Let it cool for 10 minutes and then enjoy!