Sausage, Egg and Kale Casserole Recipe (2024)

This dish is so versatile! Made it as per recipe— except I left out the fontina because I was running out of time and felt it was rich enough. Decided to go vegetarian the next time and replaced sausage with mushrooms, kale with spinach and fontina with goat cheese. Many compliments for both versions. Sadly, no leftovers for Monday morning rush.

riffable and good recipe. a few suggestions...-start with the sausage first and use the residual oil in the pan to cook the other veggies-sautee the red onion a long time so that it gets caramelized and slightly sweet-i used a cast iron skillet rather than a casserole dish and it worked well and also made this a one pot dish-roast the tomatoes for awhile in the oven first, if you pop them in raw they'll release too much water and ruin the dish. roasting them also brings out delicious flavor.

Used bacon instead of sausage, scallions instead of red onions, cheddar instead of the other cheese, rainbow shard in place of kale. Totally bastardized but it still turned out well. I cooked the bacon first and then did all of the sautéing in the bacon grease which added a lot of extra flavor. Boosted it up with herbs de Provence and a few extra mushrooms that I needed to use.

Made this as directed except, as I am not fond of kale, used spinach. Excellent. Relatively easy. Low carb. However, I found it fed 5 hungry people, not 10, as a brunch main course. Liked by all.

This was not a rousing success. The tomatoes release too much liquid, which causes the resulting dish to be watery. Also, the red onions take on a most unappetizing color in the final dish. Were I to make this again I would use either shallots or leeks and salt the tomatoes separately to release some of their moisture. The flavors weren’t bad; it just didn’t look very appealing.

PS: I read many of the previous suggestions for this recipe beforehand and altered my approach accordingly. I used a yellow onion, roasted the tomatoes, used goat cheese instead of fontina, prepared everything the night before, and refrigerated. In the morning, brought it to room temperature, drizzled a very little oil over the layers, added the egg mixture, grated parmesan, and put it in the oven. It took about 45-50 min to cook...and was Perfect in every way. Everyone loved it.

As written this produces a flavorful dish with an unappealing texture and appearance. The tomatoes need to be halved and roasted or squished to release liquid before incorporating. They bring too much moisture. Red onions don’t work well here either for flavor or color. Shallots or yellow onions would be much better. I’ll make this again with those modifications the next time I have leftover home fries to toss in too.

Takes at least 45 min to cook through

I didn’t have any kale, but substituted with broccoli.Delish!

My experience was that the eggs took nearly twice as long to cook, and I had not refridgerated in advance.

We followed others' comments: roasted the tomatoes, and caramelized the onions. We cooked the water out of the kale in the tiniest bit of olive oil. We used a veggie chorizo which ended up creating a nice sort of crust on the bottom. We used red pepper flakes in lieu of Aleppo. We think this could work well with a lighter milk (or just less, or more eggs). Next time we'll also add sundried tomatoes or maybe olives.

Made a 1/2 recipe for 6 of us for our Christmas breakfast buffet. Already had cooked bacon on hand and chopped leeks so subbed those. Rehydrated dried tomatoes were the key. They added a lovely richness without being watery. Took 40 minutes to cook.

It’s just a note to me. Served for OSU vs MU game gathering with neighbors. Everyone loved it. Uncurled thick sliced bacon for the meat first layer, sautéed spinach (more than 4 cups, closer to 6 or so) and roasted the cherry tomatoes as someone recommended. Took a bit longer to cook, 40 min or so.

I made a vegan variation with my large quantity of leftover collard and cauliflower greens. For eggs and cream, I used a mixture of Just eggs, dairy free yogurt, and The Better Egg powder I had on hand. For sausage I used the Tofurky italian sausages. Instead of fontina cheese, I used a package of Daiya 4 Italians shredded. Scrumptious!

Casserole was extremely watery.

2.5Q dish isn’t close to large enough. I used 4Q and it was very full.

Love this recipe, with modifications that the brilliant commenters before me made. Definitely needed a longer cook time than listed (around 45 minutes) and definitely agree with oven roasting the tomatoes.Next time I will probably cut them a little smaller, and I might try feta in place of fontina. Overall it was a hit, and will definitely stay in the rotation!

Used the following substitutes: seasoned ground turkey, goat cheese, spinach, cayenne-paprika blend. Halved, lightly salted and roasted tomatoes before baking. Separated into Pyrex dishes that fit in my campervan’s microwave for reheating, and torched the rather anemic egg top with a butane torch at the picnic table before finishing with the paprika blend.

Easy and delicious. Thanks to others suggestions in the comments, I roasted the tomatoes to reduce the water and bring out flavor. I also slow cooked a yellow onion so it was more caramelized. I skipped the cream and cheese because my family is lactose intolerant, and the flavor and texture was still great. Will make again!

This dish was delicious and versatile however I made the mistake of using too large of an onion and spinach instead of kale. I think the spinach and abundance of onion made mine a little soggy because of all the water. Aside from that, it had a great texture and very flavorful!

I made this as written, and it looks and tastes great. Not sure what was going with other people’s tomatoes and onions; this is a solid recipe.

Thanks for the helpful suggestions that surely improved the dish. My version consisted of chorizo, shallots and garlic chives, whole tomatoes sliced, roasted in the air fryer and then diced, cheddar cheese, 8 eggs, Italian herb seasoning, cream and topped with parmesan cheese. The co*king time was only 25 minutes. Very tasty.

Made this for Mother's Day Brunch and everyone really enjoyed it! After reading others' comments about the dish being too wet, I made the following adjustments: put in less of the cherry tomatoes, used 10 eggs and 2/3 cup of milk. I baked at 350° for about an hour and it came out great.

Super easy and great for when you are hosting brunch for a large group. I added in some fresh chopped herbs to the egg mixture which enhanced the flavors with tomatoes and kale.