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Preheat oven to 375 degrees and spray a deep baking dish (I recommend 9x12 or 9x13) with oil spray.
Evenly disperse the hash browns on the bottom of the pan to cover all of it, then place in the oven for 30-40 minutes, or until browned on top.
While the hash browns bake, brown the ground pork in a medium skillet with about a tablespoon of oil. Once browned, season with salt, garlic powder, and ground sage (about ½ tsp of each).
Beat the eggs with the almond milk, salt, black pepper, and garlic powder in a mixing bowl. Set aside.
Evenly disperse the cooked ground pork and the shredded kale on top of the hash browns. Pour the egg mixture on top, add the cheese on top if using, then place in the oven to fully cook the eggs, until a toothpick comes out clean (about 30-40 minutes, but check on the eggs occasionally as it can vary).
Remove from oven and let cool completely, then slice into 8 even squares. Store in an airtight container in the refrigerator and reheat in the microwave or air fryer.