Easy Breakfast Casserole with Turkey Sausage, Kale and Tomatoes

Easy Breakfast Casserole with turkey sausage, kale and tomatoes- 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.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 221

Author Kim

Ingredients

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

Instructions

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.)

Notes

Mix this up at night, then cover and place in the fridge. Let it warm up on the counter while the oven preheats before baking.

Nutrition