Baked Eggs with Kale and Sausage


We have a runner up for the most beautiful plate of food I’ve ever photographed (in first place, surf and turf from my summer vacation on Cape Cod).

I had the pleasure of entertaining a few of my lovely lady friends for brunch this past Sunday. I had a few recipes I wanted to try and needed a taste testers, plus I love being in the company of these girls! You can’t have a bad meal with great company, so all in all it was a brunch success. In addition to this baked egg casserole (which was a hit) we had an oven baked pancake (recipe coming soon), Bloody Mary’s, and delicious cupcakes-disguised-as-muffins for dessert.

Adapted from a recipe from the Food Network, this is an elegant meal you could eat for brunch or dinner. I can’t wait to make and share some variations!

Baked Eggs with Sausage and Kale

Lightly toast 6 slices bread. I laid them out on a baking pan and put them in the oven at 350 degrees for 5 minutes, flipping once. Spray a casserole dish with cooking spray and arrange the bread on the bottom, slightly overlapping.

Preheat oven to 400 degrees Fahrenheit. Sauté ½ cup diced onion in 1 teaspoon olive oil. When the onions are translucent, add 1 cup sliced mushrooms and sauté until brown. Add 2 cups baby kale and sauté until wilted. Meanwhile, brown 2 hot Italian sausage links, cases removed, in a small sauté pan. You could put the sausage in with the onions mixture, but I kept them separate so I could make a few eggs without sausage for my girlfriends.

Put the kale mixture and sausage over the bread in an even layer. Crack 1 egg on each slice of bread (6 eggs total) and sprinkle with salt and pepper. You may need to arrange the kale and sausage to make a little spot for the egg to fit, so it doesn’t slide off into the casserole dish. Pour 1/3 cup milk over everything to keep it moist, and sprinkle with 2 tablespoons parmesan cheese.

Bake in oven for 15 minutes, longer or shorter depending on how you like your eggs. I baked mine for 20 minutes and the yolks were medium/hard. I love runny yolks so I’ll take them out sooner next time!

Yield: 6 servings. Per Serving: $1.20, 236 calories, 11g fat, 21g carbs, 15g protein.

6 thoughts on “Baked Eggs with Kale and Sausage

  1. Pingback: Marge Burkell – Sunday Brunch Easy Low-Carb Ham & Egg Cups

  2. Pingback: Mexican Baked Eggs |

  3. Pingback: The Big Five-Oh |

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