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.

Spinach Tomato Baked Mac & Cheese


A few things to love about Fall: foliage, apple picking, sweaters, and pumpkin flavored everything. Although the days are shorter and the air is cooler, it is my favorite season. I only wish it would last longer!

In addition to the aforementioned reasons, Fall is great because with it signifies the ability to use the oven guilt-free. There are few things worse than trying to bake or roast in the oven in 95 degree weather – which is why most summer recipes involve very little stove or oven time. Now that the seasons are changing, the possibilities are endless. Bring on the casseroles, muffins, breads, roasted root vegetables, and lasagnas (oh my!).

Homemade baked macaroni and cheese is perfect for cooler weather – it’s warm, gooey, and cheesy. This recipe is also light and colorful with tomatoes and spinach so you can get your serving of vegetables. You could eat it as your main meal, or serve it up as a side to a protein. Something roasted would be fitting – like chicken, perhaps?

Spinach Tomato Baked Mac & Cheese

Preheat oven to 350 degrees Fahrenheit. Cook 3 cups penne according to package directions. Saute ¼ cup diced onion in 1 teaspoon olive oil for 4 minutes until translucent. Add 3 cups baby spinach and cook until wilted. Meanwhile, slice 2 roma tomatoes into ¼ inch slices and toast 1 slice whole wheat bread. When the bread is toasted, dice into ¼ inch squares. In a large mixing bowl, combine penne, spinach mixture, ¼ cup part skim ricotta cheese, ¼ cup part skim shredded mozzarella cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Spray a 9×9 or equivalent baking dish with cooking spray and add pasta mixture. Top with tomato slices, toasted bread pieces, and 1 tablespoon part skim shredded mozzarella cheese. Bake in oven for 25 minutes.

Yield: 3 servings. Per Serving: $1.89, 306 calories, 7g fat, 53g carbs, 13g protein.