Sausage Kale Mozzarella Egg Bake - Hearty Breakfast Casserole
A protein-packed breakfast casserole featuring savory chicken-garlic sausage, wilted baby kale, and melted mozzarella cheese bound together with fluffy beaten eggs. Perfect for weekend brunch, meal prep, or feeding a crowd, this one-dish wonder delivers satisfying comfort food flavors with a nutritious twist from the leafy greens. The combination of seasoned sausage and cheese creates a rich, savory base that pairs beautifully with the slightly bitter kale, while the eggs provide a custardy texture that holds everything together.
Ingredients
- 12 oz pre-cooked chicken-garlic sausage, packageturkey sausage1:1
reduces fat content
- 2 tsp olive oil
- 4 cups baby kale leavesspinach1:1
milder flavor, wilts faster
- ½ cup green onions, thinly sliced(optional)
- 1 ½ cups mozzarella, grated
- 8 eggs, beaten
- 1 tsp Spike seasoning, to tasteItalian seasoning1:1
different herb blend
- fresh ground black pepper, to taste
Instructions
- 1
Heat oven and spray casserole dish with non-stick spray
- 2
Cut sausage in half lengthwise then slice into half-moons
- 3
Heat olive oil in large non-stick pan and cook sausage until well-browned
- 4
Place browned sausage in bottom of prepared casserole dish
- 5
Add remaining oil to same pan and saute baby kale until it starts to wilt
- 6
Layer wilted kale over sausage in casserole dish
- 7
Sprinkle green onions and mozzarella over kale
- 8
Season with Spike seasoning and black pepper then pour beaten eggs over top
- 9
Use fork to gently stir so all ingredients are coated with egg
- 10
Bake until set and browned to preference
- 11
Serve hot with sour cream if desired
Tips
Use a slightly smaller dish for a thicker result, or add more eggs if using a larger dish than 9x12 inches.
Baby kale wilts quickly in about 2 minutes, but regular kale may need an extra minute or two of cooking time.
Brown the sausage well to develop deeper flavor and prevent the casserole from becoming watery.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Assemble casserole night before, cover and refrigerate, then bake fresh in morning
Serve hot with sour cream, hot sauce, or fresh herbs
Common Mistakes
Don't skip browning the sausage to avoid watery casserole
Avoid overcooking kale to prevent bitter flavor
Substitutions
reduces fat content
FAQ
Can I make this ahead of time?
Yes, assemble the entire casserole the night before, cover tightly with foil, and refrigerate. Bake fresh in the morning, adding 5-10 extra minutes to account for cold start.
What if I don't have baby kale?
Regular kale works fine but chop it into smaller pieces and saute 1-2 minutes longer until wilted. Spinach is another excellent substitute that cooks even faster.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in microwave or warm whole casserole in 300F oven until heated through.