Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

Transfer the sausage mixture to the ingredients in the casserole pan. 

Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop spoonfuls of Paleo-friendly pesto on top before baking.)

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.

Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.