Sausage, Egg and Kale Casserole
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 servings
- Softened butter, for greasing the dish
- 6teaspoons olive oil
- ¾pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
- 1large red onion (about 12 ounces), halved, then sliced lengthwise into ¼-inch-thick wedges
- Kosher salt and black pepper
- 4cups torn kale leaves (about 3 ounces)
- 10ounces grape tomatoes, halved crosswise
- ¾cup diced fontina (about 3 ounces)
- 12large eggs
- ¾cup heavy cream or milk
- ½cup grated Parmesan (about 1 ounce)
- Aleppo pepper, for finishing (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
297 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 14 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 325 degrees. Generously butter a large 2½-quart baking dish.
- Step 2
Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Step 3
Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Step 4
Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Step 5
Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Step 6
Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Step 7
Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Private Notes
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Cooking Notes
Poto
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.
Casey
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.
Bryan D.
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.
Susan Alexander
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.
sebarton
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.
Alex M-K
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.
mosaic
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.
Simone
Takes at least 45 min to cook through
Judith
I didn’t have any kale, but substituted with broccoli. Delish!
Dan
Even after following the advice of several commentators, I still had a lot of liquid in the casserole after thirty minutes in the oven (I did sweat down the tomatoes). I put it back in the oven for another 10 to 15 minutes at 350 degrees which solved the problem. Next time I will cook at 350 degrees the entire time and see if that helps. The casserole was delicious though!
Kara Margaret
YES! I made this exactly according to the recipe at the first go and it's going to become a staple. It's so easy. I used an alpine shredded cheese. Sweet Italian sausage. As mentioned in other comments, you can likely sub different ingredients.
Helen
This is so good, a great base to riff if you’re so inclined. Used manchego cheese instead of fontina because that’s what I had. Also used sun dried tomatoes in lieu of fresh. This makes great leftovers, too.
Bob Hoover
Just use loose sausage.
MM
My experience was that the eggs took nearly twice as long to cook, and I had not refridgerated in advance.
Joe & Chloe
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.
Rebecca
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.
Cyndi
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.
diane green
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!
canyonwren27
Casserole was extremely watery.
Harper
2.5Q dish isn’t close to large enough. I used 4Q and it was very full.
Megan
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!
Great Make-Ahead for Camping
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.
Erin
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!
Becarful with Veggie Choice
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!
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