Easy Breakfast Casserole with Turkey Sausage, Kale and Tomatoes
An easy breakfast casserole recipe is a must to have in your collection. Breakfast casseroles are perfect for whipping up when you have a large army (or a few friends) to feed and don’t want to spend all morning in the kitchen. As with most, this breakfast casserole can be assembled the night before and simply popped in the oven in the morning.
Breakfast casseroles are also great because they’re so versatile. Not feeling kale? Use spinach instead or leave out the veggies completely. Red bell pepper would be a tasty substitute for the tomatoes and turkey bacon would work, if sausage isn’t your thing.
- 20 ounces lean turkey sausage casings removed (I used Jennie-O Sweet Italian Turkey Sausage.)
- 6 eggs + 4 egg whites or about 1/3 c. liquid egg whites
- 1/2 cup milk I used unsweetened cashew milk.
- 2 cups fresh baby kale or spinach, finely chopped
- 1 14.5 ounce can diced tomatoes, drained
- 1 teaspoon garlic salt
- 1 1/4 cups of your favorite pancake mix I used Kodiak Cake Flapjack Mix
- Heat a large skillet over medium-high heat.
- Cook turkey sausage, breaking up the meat with a wooden spoon until it is cooked completely through and set aside.
- In a large bowl; whisk the eggs, egg whites, milk, kale, tomatoes and garlic salt together. Slowly add the pancake mix and continue to whisk, mixing together well. Add the turkey sausage to the bowl and stir until mixed through.
- Heat the oven to 350˚ and spray a casserole dish or pie plate with nonstick cooking spray and pour the mixture in.
- Bake uncovered for 40-45 minutes- until the center is cooked through. (Cooking time will vary according to the depth of the casserole dish.)
Something to think about….
What are your favorite breakfast casserole add-ins?