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.Print
If you are craving for a hearty breakfast casserole, look no further because this Kale and Sausage Breakfast Casserole is not only filling, but still healthy, and simple to make.
- 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
- Preheat oven to 375 degrees.
- Drizzle a large skillet with olive oil and 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 pieces 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.
Keywords: breakfast, breakfast casserole, breakfast recipe, kale, recipe, Recipes, turkey sausage
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!