Sausage Egg And Kale Casserole Food

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.

SAUSAGE AND EGG CASSEROLE

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.

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.

SAUSAGE AND EGG CASSEROLE

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.

KALE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
• Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
• Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
• Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.

SAUSAGE AND KALE QUICHE

Steps:

• Preheat the oven to 400 ̊. Stack the 2 rounds of pie dough on top of each other on a floured surface and roll into a 12-inch round.
• Ease the dough into a 9-inch deep-dish pie plate and press it into the pan. Trim the excess and crimp the edges.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until mostly browned, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
• Add the kale to the skillet. Cook, tossing, until wilted but still bright green, about 6 minutes.
• Whisk the eggs and heavy cream in a large bowl; season with salt and pepper. Add the sausage mixture and cheese and stir with a rubber spatula.
• Place the pie crust on a rimmed baking sheet and pour in the egg mixture. Cover loosely with foil and bake until the crust is just barely golden and the center is very loose, about 45 minutes. Uncover and bake until the quiche is set and the crust is golden brown, 15 to 20 more minutes. Let sit 10 minutes, then slice and serve with salad.

KALE AND TURKEY SAUSAGE EGG BAKE

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.

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.

SAUTEED KALE AND SAUSAGE

Steps:

• Heat olive oil over medium heat in a large saucepan. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Stir in kale; cook until wilted, 5 to 7 minutes. Add sausage; crumble and cook until browned, 10 to 12 minutes.
• Transfer to a plate and top with Cheddar cheese and green onions.

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.