Recipe Details
Sausage, Egg and Kale Casserole
Introduction
Feeding a crowd at brunch doesn’t have to be a culinary hurdle—this hearty frittata-style casserole delivers generous portions while maintaining a rich, cohesive flavor profile. Layered with savory sausage, nutrient-dense kale, and creamy fontina cheese, the eggs (thickened with a splash of cream) create a substantial yet comforting centerpiece for gatherings, whether weekend brunches or holiday celebrations.
Ingredients (Serves 8–10)
450g (1 lb) breakfast sausage (casings removed, crumbled; chorizo, merguez, or hot pork sausage recommended for bold flavor)
2 medium onions (finely diced; optional, for aromatic base)
3 garlic cloves (minced; optional, for depth)
2 cups (150g) curly kale, stems removed and leaves chopped into 1-inch pieces
½ cup (120ml) heavy cream or half-and-half
12 large eggs
1 cup (113g) fontina cheese, shredded
½ tsp salt (adjust to taste)
¼ tsp freshly ground black pepper
1 tbsp olive oil (for cooking)
Optional: ¼ tsp dried thyme or rosemary for herbaceous notes
Detailed Preparation Steps
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33cm) baking dish with olive oil to prevent sticking.
Step 2: Cook the Sausage
Heat olive oil in a large skillet over medium heat. Add crumbled sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked through (5–7 minutes). Transfer to a plate lined with paper towels to drain excess fat.
Step 3: Sauté Aromatics and Kale (Optional)
In the same skillet, add diced onions (if using) and cook until translucent (3–4 minutes). Stir in garlic and cook for 30 seconds until fragrant. Toss in chopped kale and cook, stirring frequently, until wilted but still slightly tender (2–3 minutes). Season with a pinch of salt and pepper during cooking. Set aside to cool slightly.
Step 4: Assemble the Casserole Base
In the prepared baking dish, spread the cooked sausage evenly. Layer the wilted kale (and onions/garlic if used) over the sausage, then sprinkle shredded fontina cheese generously across the top.
Step 5: Prepare the Egg Mixture
In a large mixing bowl, whisk together heavy cream, eggs, salt, pepper, and dried herbs (if using) until fully combined. The cream-thickened eggs ensure a silky, moist texture that avoids dryness during baking.
Step 6: Bake the Casserole
Pour the egg mixture over the sausage-cheese-kale layers, ensuring even coverage. For make-ahead convenience: Cover the dish tightly with plastic wrap and refrigerate overnight.
Bake for 35–45 minutes, or until the edges are set and the center jiggles slightly but is no longer runny. The key is “just set” eggs—insert a knife into the center; it should emerge with moist crumbs, not raw egg.
Step 7: Rest and Serve
Remove from the oven and let rest for 10 minutes before slicing with a sharp knife. This resting period allows layers to bind, ensuring clean, sturdy portions. Serve warm with fresh fruit or crusty bread for a complete brunch experience.
Expert Tips
Greens Flexibility: Swap kale with Swiss chard (mild, earthy) or mustard greens (peppery) for variety.
Make-Ahead Mastery: Complete Steps 2–4 the night before, then add eggs and bake in the morning. Adjust baking time by 5–10 minutes if the dish is cold.
Cheese Substitutions: Use smoked mozzarella for tang or provolone for a deeper, sharper flavor.
Sausage Adaptations: Chorizo adds heat; mild chicken or turkey sausage suits lighter diets.
This casserole balances bold flavors and structural integrity, ensuring it transitions seamlessly from prep to plating—ideal for both intimate gatherings and large-scale brunches.