This is my go to brunch recipe. In my family there are so many different dietary needs, so it’s crucial to find recipes everyone can eat. This recipe can be made into several variations interchanging vegetables, meat, and spices. This is my simple version of this recipe and at some point I will photograph and post other variations.
The key to making egg casseroles is to fully cook the vegetables and the meat ahead of time. No one likes biting into a casserole and getting a piece of raw onion….or at least not me. I find raw onions super disgusting though I love them cooked. I find that adding spices to the veggies and then just the salt and pepper to the eggs helps balance out the flavors. You could also cook the meat and veggies together to give the veggies extra flavor. If you are vegetarian then completely leave out the meat but add two more eggs. Honestly this recipe is so versatile and can be adapted so easily.
Sausage Egg Casserole
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 people
1 lb ground sausage
½ an Onion
2 cups of Kale chopped
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Red Chili Flakes
1 tablespoon olive oil
- Preheat the oven to 350 degrees.
- Chop the onion and sauté in a skillet with olive oil.
- When the onions are translucent add the kale and chili flakes and cook until the kale is soft.
- When the Kale is cooked pour it into a bowl and set aside.
- In the same skillet add the sausage and cook until very lightly browned.
- In a clean bowl, whisk the 10 eggs and then add the salt and pepper.
- Grease a 9×13 baking dish, pour vegetables and sausage into the glass baking dish.
- Top the vegetables with the whisked eggs and stir to combine.
- Place the casserole in the oven for 30 minutes. You will know it’s done when the edges are browned and the center does not jiggle when shaken.