Irish-ish Breakfast Bake

It's cool and rainy today, weather that always reminds me of my trip to Ireland last summer and inspires me to make Irish food.  This recipe is a result of a lot of ideas coming together to create probably my best ever breakfast dish.  I first made this almost a year ago and have been working on perfecting it ever since.  The most interesting feature of this dish is the sauce it utilizes a delicious "Magic Sauce" from 101cookbooks.com, authored by the esteemed Heidi Swanson.  The sauce contains a heavy dose of rosemary, which is the primary (and sometimes only) spice in Irish stew and is what takes this dish from common American comfort food to an Irish-inspired treat.  I ate mine with Irish bacon (also called back bacon) and Irish coffee- it is Sunday, after all.

As an aside, you could cook some Irish bacon and add it to the casserole, but that seemed like a waste of the glory that is Irish bacon, so I had mine separately.

Irish-ish Breakfast Bake
3 cups potatoes, cut into bite-sized cubes
2 cups kale leaves, cleaned and torn into bite-sized pieces
4 eggs
1/2 cup milk
1/2 cup shredded Irish cheddar cheese
1 recipe Magic Sauce

Heat oven to 350 degrees.  Place potato cubes in an oiled 9x9 inch casserole dish.  Bake for 30 minutes.  In a medium bowl, beat eggs and milk until well combined.  Add cheddar cheese to egg mixture and stir to combine.  Remove casserole dish from oven.  Put kale leaves on top of potatoes and pour egg mixture over the kale leaves.  Bake at 350 for 30 minutes or until eggs are cooked.  Remove from oven and pour Magic Sauce evenly over the casserole.  Allow sauce to be absorbed into the eggs for 5 minutes, then serve.  Serves 4-6.