Make ahead breakfast casseroles are perfect for many events! This is a favorite of mine I bring to tailgates, or serve before big holiday dinners when the kitchen will be in use all day. The kale and sausage combo is a bit non-traditional for breakfast, but gives the casserole great flavor! Make ahead by prepping this the night before, pop-it in the oven in the morning, and you’re ready to go!
Kale and Sausage Breakfast Casserole
- December 22, 2020
- 8
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Ingredients
- 12 eggs
- 8oz package shredded skim mozzarella cheese
- 1/4 cup parmesan, shredded
- 1 can rotel (diced tomatoes and green chilis)
- 1 lb sausage, pork (hot if you want additional spice)
- 8 oz chopped kale
- 1 tbsp Garlic powder
- 1 tbsp Italian seasoning
- 1-2 tsp Red pepper flakes (optional)
- Salt and pepper
Directions
- Step 1
- If making immediately, pre-heat oven to 350°F. This can also be prepped ahead of time, and refrigerated overnight.
- Step 2
- Spray 9×13 pan with olive oil. Cook sausage over medium heat in skillet until brown. Add red pepper flakes and can of rotel and simmer for about 5 minutes.
- Step 3
- Scoop sausage mixture out of skillet with slotted spoon so the grease/rotel juice stays in the skillet and spread evenly over glass baking pan.
- Step 4
- Add kale to skillet with sausage grease/rotel juice and sprinkle with garlic powder, salt and pepper to taste. Stir constantly for approximately 2-3 minutes until kale is wilted. Spoon kale over sausage layer in baking pan. Let cool.
- Step 5
- Beat 12 eggs in mixing bowl, add salt, pepper, and Italian seasoning.
- Step 6
- Add 1/2 package of skim mozzarella to baking dish in a layer over the kale + sausage. Top with egg mixture.
- Step 7
- Finish with remaining mozzarella cheese and parmesan. Sprinkle with Italian seasoning.
- Step 8
- If being prepped ahead, refrigerate overnight. Remove from fridge 30 minutes before baking.
- Step 9
- Bake uncovered at 350°F for 40-45 minutes.
