Kale and Sausage Breakfast Casserole
On Saturday morning, after a butt kickin’ Pure Barre class, I hopped in the car and on my drive home I was hit with craving for a hearty breakfast casserole. I wanted something filling but still healthy and swung by the grocery store to grab whatever ingredients called to me.
Eggs. Turkey sausage. Kale. Peppers. Onions. Whole wheat bread. Cheddar cheese. I figured I had enough stuff to use to make one heck of a delicious veggie-packed casserole and immediately got to work in the kitchen when I arrived home.
The casserole was easy to make and could easily be prepped the night before if you’re looking to save time in the morning. I also had leftovers for breakfast on Sunday and they were still incredibly tasty, so it holds up well for a couple of days in the fridge.
Kale and Sausage Breakfast Casserole
Ingredients
- 1 1/2 cups diced bell peppers
- 1/2 large sweet onion, diced
- 1 pound lean turkey sausage
- 6 cups fresh chopped kale
- 5 – 6 slices whole wheat bread, torn into pieces
- 4 eggs
- 5 egg whites
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dried rosemary
- 1/4 – 1/2 teaspoon freshly ground black pepper (to taste)
- 1/4 teaspoon garlic salt
- 3/4 cup almond milk (regular milk will also work)
- 3/4 cup reduced fat cheddar cheese
Directions
- Preheat oven to 375 degrees.
- Drizzle a large skillet with olive oil and heat sauté bell peppers and onion over medium heat until soft. Add turkey sausage and cook until brown. Add kale and toss until wilted. Add bread sliced and stir. Set pan aside.
- In a large bowl, combine eggs, egg whites, mustard, rosemary, pepper, salt and almond milk. Whisk together.
- Pour egg mixture over kale and sausage mixture and stir to combine.
- Pour into a 9×9 casserole dish sprayed with cooking spray, cover with foil and bake in the oven for 40 – 45 minutes.
- Uncover, sprinkle with cheese and cook for an additional 20 minutes, until cheese melts and casserole is set.
- Enjoy!
Ryan and his cousin Daniel also had great things to say about it and I loved the way the casserole was absolutely packed with vegetables. Since most cooked vegetables still aren’t appealing to me at the moment, I’ve been trying to incorporate them into larger dishes like soups, casseroles, pasta sauce, etc. to sneak them into my diet until this not-so-fun pregnancy aversion subsides.
Also, this casserole can easily be modified to include your favorite vegetables. Swap the kale for fresh spinach. Add a handful of chopped broccoli… Whatever appeals to you! It’s easily adaptable and we loved it in our house!
Happy Monday!
