Denise's Breakfast Casserole

Denise's Breakfast Casserole

PREP: 1 hour
SERVES: 8-12

INGREDIENTS

1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch) OR chopped spinach (use 1 cup of frozen kale or spinach)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided

DIRECTIONS

Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with cooking spray.

In a large skillet, brown and crumble sausage. Add in diced onion and bell peppers and sauté.

When onion is almost translucent, add in chopped kale and sauté just until wilted (or heated through if using frozen). Remove from heat. 

In a large bowl, whisk eggs and milk until smooth. 

Spread the sausage and vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded cheese over the top. Pour the egg mixture evenly over everything.

Bake uncovered for 35–45 minutes, or until the center is set and a knife inserted comes out clean.

Let stand 5–10 minutes before cutting and serving.

Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.

Here are a few combo suggestions:

• mushroom, onion, & potato
• zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
• add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage