Preheat oven to 375° F. Spray a 9x13 baking dish with cooking spray and set aside.

In a bowl whisk together the eggs. Pour in the milk and add in the Italian seasoning, smoked paprika, salt, pepper, and half of the fontina and parmesan cheese. Whisk together everything until combined and set aside.

Cook and crumble the sausage in a large skillet over medium-high heat until it's browned and cooked through. Remove the sausage from the skillet and onto a plate lined with paper towels to remove any excess grease.

Leave a tablespoon of the sausage grease in the skillet or add in a tablespoon of olive oil. Add in the onion, red bell pepper, potatoes, salt and pepper. Sauté for about 3 minutes until the vegetables start to soften. Add in the garlic and kale and sauté until the kale is wilted, another 3 minutes. Add the sausage back into the skillet and stir everything together. Pour the vegetables into the prepared baking dish.

Pour the egg mixture evenly over the vegetables and top with the remaining cheese. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes or until the potatoes are tender and cheese is golden.