Kale Yeah Breakfast Bake

Love It?
Serves: 12-14
Prep Time: 5 minutes
Cook Time: 50 minutes

What You Need

  • 1 pound turkey sausage
  • 1 tablespoon olive oil
  • 7 cups Nature’s Greens® Kale
  • 5 cups multigrain bread, cut in cubes
  • 12 eggs (or 3 cups egg substitute)
  • 2 cups unsweetened almond milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups Colby and Monterey Jack cheese blend, shredded

Featured Products


What You Do

In a large skillet over medium-high heat, cook turkey sausage in oil for 4-5 minutes. Reduce heat to medium and add as much kale as will fit. Continue to cook and add more kale as there is room until kale has wilted and is bright green. Place the cubes of bread in a prepared 3 quart or 9 inch x 13 inch baking dish and top with the cooked kale mixture. In a large bowl, scramble the eggs; whisk in almond milk, mustard, salt and pepper and stir in cheese. Pour over kale mixture; cover and refrigerate for 1 hour. 

Heat oven to 350 F. Bake for 40 - 45 minutes until golden brown and set around the edges but slightly wobbly in the center. Cool for 15 minutes before serving.



per serving

  • 22g
  • 26g
  • 27g

Recipes you might love!




Dedicated to providing fresh, wholesome vegetables from our family farm since 1925.

© 2024 All Rights Reserved Walter P. Rawl and Sons, Inc.

Site Built by Red Fin Group, LLC | Sitemap