This hearty, strata-like breakfast casserole features fluffy eggs, sharp cheddar cheese, sauteed kale and sausage and cubes of English muffins for an all-in-one meal that’s just as good in the morning as it is for dinnertime. Perfect for school days!
- 6 English muffins, preferably day-old*
- 2 tablespoons olive oil
- 1 lb bulk mild breakfast sausage
- 2 cups chopped fresh kale
- 1/2 cup thin-sliced green onions
- 1 teaspoon salt
- 1/2 teaspoon pepper, plus more for topping
- 12 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp white cheddar cheese
- Spray the bottom and sides of a 13×9-inch baking dish with cooking spray. Set aside.
- Cut English muffins (do not separate into halves) into approximate 1-inch cubes. Set aside.
- In a large nonstick skillet over medium heat, heat olive oil. Add sausage; cook and crumble for 4 to 5 minutes or until browned. Add green onions and kale; cook another 2 to 3 minutes or until the sausage is sufficiently browned and cooked through and the scallions and kale are softened. Stir in salt and pepper; remove from heat.
- In a large bowl, beat eggs, milk and heavy cream until well-combined.
- Sprinkle half of the sausage mixture into the bottom of the prepared baking dish. Top with 1 cup shredded cheese, then all of the cubed English muffins. Pour the egg mixture evenly into the pan, pressing the muffin cubes down lightly to absorb the liquid. Top with remaining sausage mixture and cheese. Cover tightly with plastic wrap or foil; refrigerate for at least 8 hours or up to overnight.
- The next day, heat the oven to 350°F. Uncover the baking dish and bake casserole for 45 minutes to 1 hour. Cover the dish with foil during baking if needed if the top is getting too brown.
- Cool casserole for 10 minutes before slicing and serving. Top servings with a few extra sprinkles of pepper, if desired.
- Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual servings as needed.
- *Day-old or stale English muffins work best for this recipe, so they can soak up as much of the egg mixture while still retaining their structure (aka not turn mushy). If you have fresh English muffins, I like to cut them up and place them in the 13×9-inch pan and leave them out on the counter, uncovered, all day long so they dry out before using in the recipe.
- See the blog post for ingredient substitutions/swaps!
Keywords: sausage egg casserole, sausage strata, english muffin breakfast casserole, breakfast bake