Breakfast Casserole

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Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

What You Need

  • 10 eggs
  • 1/4 cup milk
  • 1 Tablespoon olive oil
  • 1 cup Nature's Greens Kale, chopped
  • 1/2 sweet onion, diced
  • 1/2 sweet pepper, diced
  • 1/2 lb cooked ground sausage
  • 1/2 sharp cheddar cheese, grated 
  • 1/4 loaf stale bread cut into cubes (about 2 cups)


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What You Do

  1. In a skillet over medium heat add the olive oil, diced onion, and diced sweet pepper. Sauté until the onion is translucent and the peppers are tender. Add the chopped kale and cook until wilted. Pull off the heat and set aside.

  2. In a large bowl, whisk together the eggs & milk. Season with salt and pepper as desired. 

  3. In a one cup Souper Cubes tray (or a single loaf pan), evenly divide the stale bread between each section, followed by the sausage. Next, layer on the kale mixture. Fill each section with the egg mixture until two thirds of the way full and then top with cheese. 

  4. Bake at 350°F for 30 minutes or until the casserole is no longer wobbly. Leave the casseroles in the tray for 10 minutes to set up before unmolding. Enjoy warm or let cool completely before storing in the refrigerator for up to 4 days. Or store in an airtight resealable bag in the freezer for up to two months. Reheat in a microwave or oven.

Kale Breakfast Casserole




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