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Andrew Fowler

Crustless Sausage Kale Egg Bake

Print Recipe
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.