Not Your Mom's Egg Casserole
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
For the sausage mixture:
  • 1 lb breakfast pork sausage
  • 4 cups chopped kale
  • 4 cups cubed or torn crusty bread (such as ciabatta, sourdough, baguette, etc.)
  • 1 cup shredded cheddar cheese
For the egg mixture:
  • 2 cups whole milk
  • 6 eggs
  • 1½ teaspoons kosher salt
  • ½ teaspoon pepper
For the garnish:
  • 1 sprig fresh thyme
  1. The night before serving, assemble the casserole. In a large cast-iron skillet, cook and crumble sausage over medium-high until browned and cooked through. Add chopped kale; stir and cook 2 minutes. Transfer sausage-kale mixture to 13x9-inch baking dish. Add cubed bread and shredded cheese; toss with tongs to combine.
  2. In medium bowl, whisk milk, eggs, salt and pepper until combined. Pour evenly over sausage mixture in baking dish. Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours).
  3. The next morning, heat oven to 350 degrees F. Bake 35 to 40 minutes until eggs are set. Garnish with fresh thyme.
Recipe by Girl Versus Dough at