This sausage egg casserole in a time saver for breakfast and brunch. Cooked sausage and kale are mixed with torn bread and Cheddar cheese. An egg mixture is poured on top, and the whole thing is left in the fridge overnight. The next morning, it’s slid into the oven. Breakfast is done.
This is not the mushy sausage egg casserole your mom used to make, says author Melissa Coleman. Not that there’s anything wrong with what you grew up with. But technically, this make-ahead marvel, which will have family and friends cooing for seconds, is a strata. So if family or brunch guests start to get sassy with you about making a casserole, know that you have semantics on your side.–Renee Schettler Rossi
Sausage Egg Casserole
- Quick Glance
- 25 M
- 9 H, 10 M
- Serves 4 to 6
- For the sausage mixture
- 1 pound breakfast sausage
- 4 cups chopped kale
- 4 cups cubed or torn crusty bread (like sourdough, baguette, or ciabatta)
- 1 cup shredded cheddar cheese
- For the egg mixture
- 2 cups whole milk
- 6 large eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked pepper
- Sprig fresh thyme
- 1. The night before serving, in a 10-inch (25-cm) cast-iron skillet over medium-high heat, cook the sausage, stirring with a spoon to crumble, until it’s browned and cooked through, about 5 minutes. Stir in the kale and cook for 2 minutes more. Place the sausage-kale mixture in a 12-by-10-inch (30-by-25-cm) baking dish. Add the bread and cheese and toss to combine.
- 2. In a medium bowl, whisk together all the egg mixture ingredients until combined. Pour evenly over the sausage mixture. Cover and refrigerate overnight.
- 3. Preheat the oven to 350°F (175°C). Bake for 35 to 45 minutes or until the eggs are set. Garnish with fresh thyme.