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Crustless Sausage Kale Egg Bake
Melissa Hart

Crustless Sausage Kale Egg Bake

Sausage gives kale enough seasoning to feel at home at breakfast, but draining the skillet keeps the casserole from turning oily. The chopped leaves cook until tender before assembly. Mozzarella melts quietly through the eggs and lets the peppery sausage stay in front.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound Italian breakfast sausage casings removed
  • 1 small yellow onion diced
  • 6 cups chopped stemmed kale
  • 12 large eggs
  • 3/4 cup whole milk
  • 1 1/2 cups shredded low-moisture mozzarella
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Brown the sausage in a skillet, breaking it into small crumbles. Drain excess fat, add the onion and kale and cook for 6 to 8 minutes until the kale is tender and the pan is dry. Cool slightly.
  3. Whisk the eggs, milk, salt, pepper and red pepper flakes. Stir in the sausage mixture and 1 cup mozzarella.
  4. Pour into the dish and top with the remaining mozzarella.
  5. Bake for 35 to 40 minutes, until the middle reaches 160°F. Rest 10 minutes before cutting.