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not your mom's egg casserole in a baking dish

Not Your Mom’s Egg Casserole


Not your mom’s egg casserole — a hearty strata-like egg bake made with breakfast sausage, fresh kale, melted cheese and crusty bread — from “The Minimalist Kitchen” cookbook.



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
  • 1 1/2 teaspoons kosher salt
  • 1/2 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 13×9-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°F. Bake 40 to 45 minutes until eggs are set. Garnish with fresh thyme.