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Sausage, Egg and Kale Breakfast Casserole

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Course Breakfast

Ingredients
  

  • 1 lb breakfast sausage links casing removed
  • 1 cups milk
  • 8 eggs
  • 1 cup shredded cheddar cheese
  • 6 slices bread cubed
  • 2 cups kale
  • salt and pepper to taste

Instructions
 

  • Spray a glass 13x9 baking dish with cooking spray and set aside.
  • In a skillet on medium high heat, brown the sausage until cooked through and crumbled.  (I usually use sausage links and remove the casings and crumble because I like the flavor better than the lose breakfast sausage).
  • Place cooked sausage on a paper towel lined plate to drain.  Add kale to the same skillet and saute until bright green and softened/wilted slightly. This will just take a few minutes.  Set aside on the plate with the sausage.
  • In a large bowl whisk together eggs, milk, and salt and pepper. When eggs are mixed well stir in the bread cubes, and then the sausage and kale and cheese, mixing well so it’s all coated and combined.
  • Pour into prepared baking pan and spread out evenly.
  • Cover and place in the refrigerator overnight.
  • In the morning, remove dish from the fridge when you start to preheat the oven to 350 degrees.  Uncover and bake for 45 minutes, until egg mixture is set.
  • Cut into squares and serve.

Notes

I'm sure you could use loose breakfast sausage for this recipe as well, however, I think the link sausage tastes so much better, that I find it worth the extra effort to remove the casings and cook that way.
For the bread I use a basic sandwich bread (we like honey wheat). I typically don't use a hearty bread, just a simple bread will do.  It is not super noticeable when you eat it, but it absorbs some of the egg and adds a nice fluffy texture to the casserole.