Sausage Kale Breakfast Casserole
Breakfast Ideas for Breakfast Sausage
Prepare this easy sausage, egg & kale casserole from @SunkissedKitch the night before and pop it in the oven the next morning.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16 oz.) | |
| 1 bunch | Lacinato kale, chopped |
| 2 tablespoons | Avocado oil |
| 1 | Medium onion, thinly sliced |
| 1 teaspoon | Salt, divided |
Black pepper, to taste | |
| 12 | Eggs |
| 1/4 cup | Milk |
| 1/4 cup | Coconut milk from a can, full fat |
| 1 cup | White cheddar cheese, shredded |
| 1/4 cup | Sun dried tomatoes, sliced |
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Directions
-
Add kale to an 8×8 baking dish and set aside.
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Heat a large skillet over medium-low heat, add avocado oil and onions. Sauté onions until they begin to caramelize, about 15-20 minutes. Continue to stir frequently. Season with 1/2 teaspoon of salt and black pepper to taste. Remove from heat and add onions to baking dish.
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While the onions are browning, preheat the oven to 350º F.
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Return skillet to medium high heat. Add sausage and cook, breaking it up with a spatula as it browns. Add sausage to baking dish. Toss ingredients together until evenly distributed.
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Whisk eggs, milk, coconut milk, 1/2 teaspoon salt and pepper to taste in a large bowl. Add in half of the cheese and stir to combine.
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Pour the egg mixture over the vegetables and sausage in the baking dish. Top with sun dried tomatoes and the additional cheese.
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Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, and continue to bake for another 20-25 minutes, until the center is set.
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Serve hot. Allow leftovers to cool, and store in the refrigerator for up to 4 days.
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