This Sausage and Kale Breakfast Casserole is a hearty, savory bake packed with flavorful sausage, tender kale, and a rich, custardy egg base. It’s the perfect make-ahead solution for busy mornings or holiday brunches, delivering comfort and satisfaction with minimal effort.
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Why You’ll Love This Sausage and Kale Breakfast Casserole
- Make-ahead dream: Assemble the night before and bake in the morning.
- Perfectly balanced: Savory sausage, earthy kale, and creamy cheese unite.
- Incredibly versatile: Swap greens, sausage, or add your favorite veggies.
- Feeds a crowd: A practical, impressive centerpiece for any brunch.
Ingredients & Tools
- 450 g breakfast sausage, casings removed if using links
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 large bunch kale, stems removed and leaves chopped
- 8 large eggs
- 240 ml whole milk
- 120 ml heavy cream
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp freshly grated nutmeg
- 150 g shredded sharp cheddar cheese, divided
- 100 g grated Parmesan cheese
- 1 day-old baguette or 6 cups cubed rustic bread
- 2 tbsp olive oil
- To taste kosher salt and freshly ground black pepper
- For garnish fresh chopped parsley or chives
Tools: 9×13 inch baking dish, large skillet, mixing bowls, whisk
Notes: Using day-old bread is key—it soaks up the egg mixture without turning to mush. Don’t skip the nutmeg; it adds a wonderful warmth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes (plus optional overnight rest)
Before You Start: Tips & Ingredient Notes
- What kind of sausage works best? I prefer a good quality pork breakfast sausage with a little sage in it, but Italian sausage (mild or hot) works wonderfully too. If using links, just squeeze the meat out of the casings.
- Don’t skip wilting the kale. Kale can be a bit tough and bitter if you don’t treat it right. Sautéing it briefly with the onions and garlic not only softens it but also tames its bitterness, making it a perfect partner for the rich sausage and eggs.
- The bread matters more than you think. A sturdy, day-old rustic loaf or a baguette is ideal. It has less moisture than fresh bread, which means it will absorb the custard beautifully without disintegrating, giving you a casserole with great structure and a lovely texture.
- Why whole milk AND heavy cream? The combination creates the perfect custard base—rich enough to feel indulgent but not so heavy that it overpowers the other ingredients. You’ll get a creamy, set texture that’s simply divine.
How to Make Sausage and Kale Breakfast Casserole
Step 1: Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking dish with a little butter or non-stick spray. If your bread isn’t already cubed, cut your day-old baguette or rustic loaf into 1-inch cubes and spread them evenly in the prepared baking dish. You’ll want a nice, even layer that fills the dish without being packed too tightly.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage, using a wooden spoon to break it up into small crumbles. Cook for about 6-8 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out, which we’ll use to cook the veggies. Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towels to drain any excess grease.
Step 3: In the same skillet with the sausage drippings, add the diced onion. Sauté for about 4-5 minutes until it becomes translucent and fragrant. Now add the minced garlic and cook for another minute until you can really smell that gorgeous garlic aroma. Don’t let the garlic brown, though—it can turn bitter.
Step 4: Now, add the chopped kale to the skillet in batches. It might seem like a lot at first, but it wilts down significantly. Toss it with the onions and garlic, and cook for 3-4 minutes until the kale is bright green and tender. Season the mixture with a pinch of salt and pepper. Remove the skillet from the heat and let this mixture cool for a few minutes.
Step 5: In a large mixing bowl, whisk the eggs vigorously until they are well-beaten and uniform in color. Whisk in the whole milk, heavy cream, Dijon mustard, smoked paprika, and that all-important pinch of nutmeg. Season this custard base with a good ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk everything together until it’s completely combined.
Step 6: Scatter the cooked sausage and the kale-onion mixture evenly over the bread cubes in the baking dish. Sprinkle about two-thirds of the shredded cheddar cheese and all of the Parmesan cheese over the top. Now, slowly and evenly pour the egg custard mixture over everything. Use a fork to gently press down on any bread pieces that aren’t fully submerged—you want every cube to get a good soak.
Step 7: At this point, you can cover the dish with plastic wrap and refrigerate it overnight if you’re making it ahead. If baking immediately, let it sit on the counter for about 10-15 minutes so the bread can absorb the custard. Just before baking, sprinkle the remaining cheddar cheese on top for a beautifully golden, cheesy crust.
Step 8: Bake the casserole in the preheated oven for 40-50 minutes. You’re looking for the top to be a deep, golden brown, the edges to be slightly puffed, and the center to be set—a knife inserted in the middle should come out clean. If the top is browning too quickly, you can tent it loosely with foil. Let it rest for 5-10 minutes before slicing. This rest time is crucial—it allows the custard to set fully, making for clean slices.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze after baking and cooling; wrap portions tightly. Thaw overnight in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispness and avoid sogginess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the casserole beautifully, balancing the whole meal.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst provide a lovely contrast to the savory, creamy elements of the dish.
- Crispy roasted potatoes or hash browns — For the ultimate hearty brunch spread, you can never go wrong with extra carbs, especially when they’re golden and crispy.
Drinks
- A freshly squeezed grapefruit juice — Its bracing bitterness and bright acidity are a fantastic palate cleanser between bites of the rich, savory casserole.
- A dry sparkling wine or mimosa — The bubbles and crispness make for a celebratory pairing that lifts the entire brunch experience.
- A hot cup of strong coffee — It’s a classic for a reason. The robust flavor of coffee is the perfect companion to the sausage and earthy kale.
Something Sweet
- Fresh mixed berries with a dollop of whipped cream — The light, fresh, and slightly sweet berries provide a perfect, refreshing finish after the savory main course.
- Warm cinnamon rolls with cream cheese frosting — Go all out for a special occasion. The warm, spiced sweetness is a heavenly counterpart to the savory casserole.
- Lemon poppy seed muffins — Their bright, citrusy flavor and tender crumb offer a lovely, not-too-sweet ending that feels just right.
Top Mistakes to Avoid
- Mistake: Using fresh, soft bread. This will result in a mushy, soggy casserole because the bread doesn’t have the structure to absorb the custard properly. Always opt for a day-old, sturdy loaf.
- Mistake: Pouring the custard over hot ingredients. If your sausage and kale mixture is too hot when you add it to the dish, it can start to cook the eggs prematurely. Let it cool for a bit first.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but if you slice it immediately, the casserole won’t hold its shape. Letting it rest for 5-10 minutes allows the proteins in the eggs to set fully.
- Mistake: Overbaking the casserole. You want the center to be just set. An overbaked casserole becomes dry and rubbery. Start checking at the 40-minute mark—the knife test is your best friend.
Expert Tips
- Tip: Sauté the kale stems. Don’t throw them away! Finely chop the tougher kale stems and sauté them with the onions—they add a wonderful texture and you reduce food waste.
- Tip: Add a splash of hot sauce to the custard. A tablespoon of your favorite hot sauce (like Cholula or Crystal) whisked into the egg mixture adds a subtle, background heat that really wakes up all the other flavors.
- Tip: Test for doneness with a thermometer. For absolute precision, bake until the internal temperature at the center reaches 160°F (71°C). This guarantees a perfectly set, not-overcooked custard every single time.
- Tip: Get creative with your cheese. While cheddar and Parmesan are classic, try swapping in Gruyère for a nuttier flavor, or pepper jack for a little extra spice. It’s a simple way to make the recipe your own.
FAQs
Can I make this casserole vegetarian?
Absolutely! You can easily replace the breakfast sausage with a plant-based sausage alternative or even use sautéed mushrooms and walnuts for a savory, meaty texture. Just make sure to use a tablespoon or two of olive oil to cook your veggies since you won’t have the sausage drippings. The rest of the recipe stays exactly the same, and you’ll still end up with a delicious, hearty bake.
How long do leftovers last, and how should I reheat them?
Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. The best way to reheat is in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also use a toaster oven or air fryer to help the top get crispy again. I’d avoid the microwave if you can, as it can make the texture a bit rubbery.
Can I freeze this breakfast casserole?
You can, but with a caveat. The texture of the custard and bread can become a little watery upon thawing and reheating. If you must freeze it, do so after baking and cooling completely. Wrap individual portions tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in the oven. For the best results, though, I recommend making it fresh or refrigerating it overnight instead of freezing.
My casserole is still liquid in the middle, but the top is getting dark. What should I do?
This is a common issue! The top is cooking faster than the center. Simply take the casserole out, loosely tent the top with aluminum foil to prevent further browning, and pop it back in the oven. Check it every 5-7 minutes until the center is set. The foil acts as a shield, allowing the heat to penetrate and cook the middle without burning the top.
What can I use instead of kale?
Spinach is a fantastic and quick-cooking substitute—just wilt it in the pan at the very end. Swiss chard would also work beautifully; just chop the stems and sauté them with the onions, adding the leaves later. Even broccoli florets, lightly steamed and chopped, can be a great addition. The key is to use a hearty green that can hold its own against the other robust flavors.
Sausage And Kale Breakfast Casserole
Make this easy Sausage and Kale Breakfast Casserole ahead for a stress-free, crowd-pleasing meal. Perfect for brunch or busy mornings. Get the recipe now!
Ingredients
For the Ingredients
-
450 g breakfast sausage (casings removed if using links)
-
1 large yellow onion (diced)
-
2 cloves garlic (minced)
-
1 large bunch kale (stems removed and leaves chopped)
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8 large eggs
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240 ml whole milk
-
120 ml heavy cream
-
1 tsp Dijon mustard
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0.5 tsp smoked paprika
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0.25 tsp freshly grated nutmeg
-
150 g shredded sharp cheddar cheese (divided)
-
100 g grated Parmesan cheese
-
1 day-old baguette or 6 cups cubed rustic bread
-
2 tbsp olive oil
-
kosher salt and freshly ground black pepper (to taste)
-
fresh chopped parsley or chives (for garnish)
Instructions
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Preheat your oven to 375°F (190°C). Grease your 9x13 inch baking dish with a little butter or non-stick spray. If your bread isn’t already cubed, cut your day-old baguette or rustic loaf into 1-inch cubes and spread them evenly in the prepared baking dish. You’ll want a nice, even layer that fills the dish without being packed too tightly.01
-
Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage, using a wooden spoon to break it up into small crumbles. Cook for about 6-8 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out, which we’ll use to cook the veggies. Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towels to drain any excess grease.02
-
In the same skillet with the sausage drippings, add the diced onion. Sauté for about 4-5 minutes until it becomes translucent and fragrant. Now add the minced garlic and cook for another minute until you can really smell that gorgeous garlic aroma. Don’t let the garlic brown, though—it can turn bitter.03
-
Now, add the chopped kale to the skillet in batches. It might seem like a lot at first, but it wilts down significantly. Toss it with the onions and garlic, and cook for 3-4 minutes until the kale is bright green and tender. Season the mixture with a pinch of salt and pepper. Remove the skillet from the heat and let this mixture cool for a few minutes.04
-
In a large mixing bowl, whisk the eggs vigorously until they are well-beaten and uniform in color. Whisk in the whole milk, heavy cream, Dijon mustard, smoked paprika, and that all-important pinch of nutmeg. Season this custard base with a good ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk everything together until it’s completely combined.05
-
Scatter the cooked sausage and the kale-onion mixture evenly over the bread cubes in the baking dish. Sprinkle about two-thirds of the shredded cheddar cheese and all of the Parmesan cheese over the top. Now, slowly and evenly pour the egg custard mixture over everything. Use a fork to gently press down on any bread pieces that aren’t fully submerged—you want every cube to get a good soak.06
-
At this point, you can cover the dish with plastic wrap and refrigerate it overnight if you’re making it ahead. If baking immediately, let it sit on the counter for about 10-15 minutes so the bread can absorb the custard. Just before baking, sprinkle the remaining cheddar cheese on top for a beautifully golden, cheesy crust.07
-
Bake the casserole in the preheated oven for 40-50 minutes. You’re looking for the top to be a deep, golden brown, the edges to be slightly puffed, and the center to be set—a knife inserted in the middle should come out clean. If the top is browning too quickly, you can tent it loosely with foil. Let it rest for 5-10 minutes before slicing. This rest time is crucial—it allows the custard to set fully, making for clean slices.08
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