Sausage Egg And Kale Casserole Food

SAUSAGE, EGG AND KALE CASSEROLE

Sausage, Egg and Kale Casserole image

Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.

Provided by Susan Spungen

Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

Softened butter, for greasing the dish
6 teaspoons olive oil
3/4 pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
1 large red onion (about 12 ounces), halved, then sliced lengthwise into 1/4-inch-thick wedges
Kosher salt and black pepper
4 cups torn kale leaves (about 3 ounces)
10 ounces grape tomatoes, halved crosswise
3/4 cup diced fontina (about 3 ounces)
12 large eggs
3/4 cup heavy cream or milk
1/2 cup grated Parmesan (about 1 ounce)
Aleppo pepper, for finishing (optional)

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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams

EASY OVERNIGHT EGG BAKE WITH SAUSAGE AND KALE

Easy Overnight Egg Bake with Sausage and Kale image

Creamy and cheesy, filled with eggs and healthy veggies, this breakfast brunch casserole will become a go-to solution when you're serving a crowd.

Provided by Stephanie Wilson

Categories Breakfast

Time 45m

Number Of Ingredients 10

Ingredients

12 large eggs
1 cup milk
1 teaspoon finely chopped garlic
1/4 teaspoon salt
2 cups shredded Sharp Cheddar or Pepper Jack cheese
1 red pepper, chopped
2 cups chopped fresh kale
1 cup crumbled cooked breakfast sausage
2 tablespoons chopped fresh parsley
sliced green onions for garnish

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.

Nutrition Facts : Calories 380 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 292 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 651 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

SAUSAGE AND EGG CASSEROLE

Sausage and Egg Casserole image

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories Breakfast and Brunch Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Steps:

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

SAUSAGE AND EGG CASSEROLE

Sausage and Egg Casserole image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

SPINACH, SAUSAGE, AND EGG CASSEROLE

Spinach, Sausage, and Egg Casserole image

This is a recipe I created after my boyfriend described an egg casserole I couldn't find a recipe for. He took this with him on a hunting trip and everyone loved it.

Provided by Lauren

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

1 pound breakfast sausage
11 large eggs
¾ cup milk
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 2.8 g, Cholesterol 216.5 mg, Fat 16.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 8 g, Sodium 408.3 mg, Sugar 1.7 g

CAULI-KALE SAUSAGE BAKE

Cauli-kale sausage bake image

This cheap, crowd-pleasing meal is easy, hearty fare. This needs hardly any prep and it's pure comfort food, with a good helping of veg and hot bubbling cheese

Provided by Chelsie Collins

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 7

Ingredients

680g cauliflower florets
180g sliced kale
1 tbsp olive oil
400g sausages , meat squeezed out
700g cheese sauce (shop-bought is fine, or see a recipe in our goes well with section)
100g cheddar , grated
mixed leaves , to serve (optional)

Steps:

Bring a large pan of salted water to the boil and cook the cauliflower for 6 mins, adding the kale for the final min. Drain well.
Meanwhile, heat the oil in a non-stick frying pan and add the sausagemeat, breaking it up with a wooden spoon. Brown all over for 4-5 mins.
Heat oven to 200C/180C fan/gas 6 and put the cauliflower and kale in a large baking dish. Pour over the cheese sauce, season and mix to coat well. Scatter over the sausagemeat and the cheddar. Bake for 30 mins until the top is golden and bubbling. Serve with mixed leaves, if you like.

Nutrition Facts : Calories 544 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium

SAUSAGE EGG CASSEROLE

Sausage Egg Casserole image

My sister made this recipe and it was delicious, very creamy in texture! Also freezes well. This recipe is very versatile. Instead of the turkey Italian sausage, you could use bulk breakfast sausage. You can also add any veggies you like. Artichoke hearts are particularly good. Rotel (diced tomatoes and green chiles) is also very good in this. Enjoy!

Provided by Michelle Berteig

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Italian turkey sausage
1 medium green pepper, chopped
1 small onion, chopped
2 cups small curd cottage cheese
2 cups shredded cheese
1 1/2 cups egg substitute or 8 eggs
1 cup milk
1 cup baking mix
4 ounces diced green chilies (1 small can)

Steps:

In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain.
In a large mixing bowl, beat eggs.
Add the baking mix and milk.
add the cottage cheese, shredded cheese, and chiles.
Stir in the cooked sausage/onions/peppers.
pour into a 13-in X 9-in X 2-in pan coated with nonstick cooking spray.
Bake at 350F for 35-40 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 374, Fat 19.4, SaturatedFat 9.5, Cholesterol 61.6, Sodium 1485.3, Carbohydrate 20, Fiber 1.4, Sugar 5.2, Protein 29.3

SAUSAGE EGG CASSEROLE FROM SOUTHERN LIVING

Sausage Egg Casserole from Southern Living image

This recipe was in Southern Living in the early 90s. I've made in several times. Its a little bit different from most breakfast casseroles AND its easy because you make it the night before and bake it in the morning.

Provided by nicoleingermantown

Categories Breakfast

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

8 slices white bread, torn into small pieces
1 lb link sausage
2 1/2 cups milk
1/2 cup additional milk
1 cup mushroom soup
2 cups sharp cheddar cheese, grated
6 eggs
3/4 teaspoon dry mustard

Steps:

Place bread pieces in 9x13 inch greased casserole dish.
Slice sausage links into 1/2 inch thick slices. Brown sausage pieces in skillet and drain on paper towels.
Spread cheese on bread pieces and then layer sausage on the cheese.
Beat eggs, dry mustard and 2 1/2 cups milk and pour over casserole. Refrigerate overnight.
When ready to bake, dilute soup with the 1/2 cup milk and pour over casserole.
Bake at 300 degrees for 1 1/2 hours.

KALE AND TURKEY SAUSAGE EGG BAKE

Kale and Turkey Sausage Egg Bake image

Make our Kale and Turkey Sausage Egg Bake for a fun twist on a classic breakfast dish. Everyone will give this Kale and Turkey Sausage Egg Bake 5 stars!

Provided by My Food and Family

Categories Vegetable Recipes

Time 1h25m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
2 cups tightly packed stemmed kale, chopped
1 red pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
8 Eggland's Best® Eggs
4 cups (1 qt.) milk

Steps:

Heat oven to 350ºF.
Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with sausage, kale, peppers and cheese.
Whisk eggs and milk until blended; pour over ingredients in baking dish. Cover.
Bake 1 hour 5 min. to 1 hour 10 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0.7784 g, Sugar 0 g, Protein 14 g

KALE AND SAUSAGE EGG BAKE

Kale and Sausage Egg Bake image

Get more kale in your life-deliciously!-with this cheesy sausage and stuffing egg bake. It serves ten, so it's perfect for a brunchtime crowd.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. oil
1 small onion, chopped
1 pkg. (7 oz.) fully cooked apple-chicken sausage links, cooked, sliced
1 Granny Smith apple, chopped
3 cups tightly packed stemmed kale, chopped
6 eggs
3 cups milk
3 cups STOVE TOP Everyday Stuffing Mix for Chicken
1-1/2 cups KRAFT Shredded Cheddar Cheese

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.

Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 9 g, Protein 16 g

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