Recipe: The Only Egg Bake You Need
Egg bakes are one of the most versatile, make in advance, eat anytime of day meals you can create! Not only are they so quick and easy, but you can customize them with any ingredients that you have on hand. You can make these vegetarian, spicy, super cheesy (my husband’s fav) or the kitchen sink version. You know, the one where you throw in whatever you have and it just tastes incredible? That’s the one!
For this version, I used two of our favorite ingredients to pair with eggs: kale and sausage. You can truly pack so many kale leaves into this recipe and the sausage always gives off the best smoky, spicy flavor. As with all my recipes, this is a method. If you have family members that aren’t keen on kale, use spinach, Or, skip greens all together and add potatoes and sausage.
Really and truly, make this yours. It is so forgiving. I promise you can’t mess it up.
A kitchen goal of ours is to create minimal food waste and these egg bakes are the most delicious way to use leftover roasted veggies. It gives them a whole new look, taste and makes this a weekly menu item at the Brennan house. If you ever find yourself with random produce in the drawer or a few bites of leftover veggies, this recipe is for you!
Note: this is just as good cold and eaten directly out of the refrigerator. Sometimes I find myself between lunch and dinner needing something to fill me up before picking up the E’s from school. Bites of this are perfect! Eggs are an incredibly nourishing food. We love them!
Kale and Sausage Egg Bake
- 1 package of spicy, italian chicken sausage
- 5 cups of chopped kale leaves
- 12 eggs
- 1/2 cup full fat coconut milk
- 1/4 cup vegan parmesan (I love Minimalist Baker's recipe) or parmesan
- 1/2 cup Violife Foods cheddar shreds or cheddar cheese
- Preheat oven to 400.
- To a hot skillet add the chicken sausage and cook until brown, crumbled and no longer pink.
- Lower the heat to medium and add the kale leaves.
- Stir and cook this mixture down until the kale is tender.
- While the kale cooks, mix the 12 eggs, coconut milk and vegan parmesan cheese.
- Add salt and pepper, to taste. If you like it extra spicy, add red pepper flakes.
- Grease a 9x13 casserole pan.
- Add the cooked sausage and kale to the bottom of the casserole.
- Pour the egg mixture over the top and sprinkle on the cheddar cheese.
- Bake for 35-40 minutes, or until fully set.
While I don’t have many beautiful pictures of this meal, trust me. You will LOVE it! Have the best weekend and if you have any questions about baking eggs, lay them on me! Happy to help.
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