Sausage, Egg and Kale Casserole

4 min readJun 13, 2021

….This easy, make-ahead casserole makes creative use of classic breakfast or brunch ingredients like eggs, sausage, kale, tomato, and cheese. Simply assemble the casserole the night before and pop it in the oven before breakfast or brunch. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. This dish is not light and is enough for one meal. It’s perfect, if you add a small salad as a side dish. The whole family can eat this for brunch on weekends. This recipe is from New York Times.

Servings: 10 -12

Time: 1 hour

Ingredients:

softened butter, for greasing the dish
6 ts olive oil
3/4 pound fresh hot sausage(or sausage), removed casings
4 cup red onion, sliced
sea salt to taste
black pepper to taste
4 cup torn kale leaves, chopped
2 cup grape tomatoes, cut into half crosswise
3/4 cup fontina cheese, diced
12 eggs
3/4 cup milk
1/2 cup parmesan

Cooking Instructions:

Greasing the butter on the baking pan generously.

2. Heat a pan with medium heat and add 2 ts olive oil and sausage into the pan. Stir them to break it up for 6–8 minutes until lightly browned. Transfer to baking dish, spreading it in an even layer.

3. Add the red onion, 2 ts olive oil, a pinch of salt, and pepper into the same pan to stir them for 5–7 minutes until softened. Transfer to the baking dish and arrange evenly on top of the sausage.

4. Add the kale, a pinch of salt, pepper, and 2 ts olive oil into the same pan to stir them for 2–3 minutes. Turn off the heat. Transfer to baking dish and arrange evenly on top of the onions.