Easy Overnight Egg Bake With Sausage And Kale Food

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE

Steps:

• The night before serving, add sausage to a medium skillet over medium-high heat and cook until browned. Use a wooden spoon or spatula to stir and break up into smaller pieces. Continue cooking until browned. Set aside.
• In a large mixing bowl, combine eggs, milk, mustard, and salt. Whisk thoroughly.
• Add cubed bread and cooked sausage to egg mixture. Stir until combined.
• Spray an 8" square baking dish with cooking spray and pour egg mixture in.Sprinkle the top with shredded cheddar cheese.
• Cover the casserole dish with plastic wrap and refrigerate overnight.
• The next morning, preheat oven to 325°F (176°C).Remove cover from casserole and bake for 35-45 minutes until the top is lightly browned and a meat thermometer inserted in the center registers 160°F (71°C). Remove from oven and let cool for 5 minutes. Serve warm.

SAUSAGE, EGG AND KALE CASSEROLE

Steps:

• Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
• Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
• Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
• Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
• Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

KALE AND SAUSAGE EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in large saucepan on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add sausage and apples; mix well. Stir in kale; cook 5 min., stirring occasionally. Remove from heat.
• Whisk eggs and milk until blended. Spread stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with sausage mixture. Add egg mixture; stir until blended. Top with cheese.
• Bake 30 to 35 min. or until knife inserted in center comes out clean and top is golden brown.

EASY OVERNIGHT EGG BAKE WITH SAUSAGE AND KALE

Steps:

• In a large bowl, whisk together eggs and milk; stir in garlic, salt, and cheese.
• Add chopped pepper, kale, and sausage to the baking dish, spreading evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
• Preheat oven to 350 degrees.
• Uncover the refrigerated casserole; bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley and sliced green onions for garnish.
• This dish can also be made the same day, but adjust the bake time to 30 to 35 minutes and check for doneness.

CHEESY KALE BREAKFAST CASSEROLE

Steps:

• If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
• In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
• Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
• In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
• Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.

SAUSAGE-VEGETABLE EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl.
• Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350ºF.
• Grease 2-quart casserole.
• Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.
• High Altitude (3500-6500 ft) Decrease Bisquick® to 2/3 cup.
• Bake about 1 1/4 hours.

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 2-quart casserole. Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.

SAUSAGE EGG CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.