Sausage & Kale Breakfast Casserole.
You can cook Sausage & Kale Breakfast Casserole using 13 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sausage & Kale Breakfast Casserole
- Prepare 1 tsp of olive oil.
- You need 1 cup of white onion, chopped.
- You need 12 oz of breakfast sausage.
- It's 5 oz of baby Kale.
- It's 6 of large eggs.
- You need 1/4 of up Almond Milk (original, unsweet).
- It's 1/4 tsp of salt.
- You need 1/2 tsp of black pepper.
- It's 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of onion powder.
- You need 1 cup of feta cheese.
- Prepare 4 slices of bacon (cooked).
- Prepare 2 of green onions (chopped).
Sausage & Kale Breakfast Casserole instructions
- Preheat oven to 325°F. Spray an 8×12-inch or two 8×6-inch glass baking dishes with nonstick spray..
- In a pan cook your bacon..
- In a large skillet, heat olive oil over medium-high heat. Sautée onions until soft and starting to brown, about 5 minutes. Reduce heat to medium and add sausage and cook until just starting to brown. While it’s cooking, use a spatula to break it into small pieces. When sausage is just starting to brown, add kale and cook for another 3-4 minutes, or until kale is wilted. Remove from heat and let cool..
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder and onion powder until well combined and a bit frothy. Add the onion/sausage/kale mixture and the feta and stir to combine. I also add jalapenos. Make sure your sausage mixture has cooled or it will begin to cook the eggs when you add it..
- Pour the casserole mixture into your casserole dish or dishes. Bake for 40 minutes, or until casserole has set in center. Remove from oven and cool for at least five minutes before cutting and serving. Sprinkle bacon on top and garnish with green onion and mozzarella cheese..
- Optionally, you can make this dish ahead and reheat it in the oven. Bake it ahead, then put it back in the oven at 325°F for about 10 minutes to warm it up..