This Sausage, Kale, and Mozzarella Egg Bake is perfect for lazy weekend mornings, or prepped in advance for busy weekdays. Spicy sausage, mild mozzarella, and kale come together in this delicious egg bake.
Happy Weekend!
One of my favorite places to be is “Up North”. Most Minnesotans have a cabin that they retreat to on the weekends in the summer. Or parents, siblings, or a best friend’s great aunt that has one.
It’s a thing.
From sunrise coffee on the deck, overlooking the glassy reflection of the morning sky on the lake, to the late night bonfires enjoyed with a bourbon and smore in hand – “Up North” isn’t just a place. It truly is a destination.
Food is always a top priority when planning a cabin weekend. Yes, I know – DUH. Everyone eats. But we literally start menu planning weeks in advance. Some spreadsheets may or may not have been involved at one point.
Making breakfast at the cabin is always low-stress. Everyone wakes up whenever they want. Early risers start the coffee, with toast and fruit serving as “a little something” before the big meal.
Those who may have had a little too much fun the evening prior wear their sunglasses. Inside.
But when the time comes, the person making breakfast (there’s a rotation) gets things started. There’s a leisureliness to it. There’s no specific start time.
Mornings like this call for this gorgeous Sausage, Kale, and Mozzarella Egg Bake.
This egg bake is so incredibly simple. Nothing too fancy – just pure, delicious ingredients. The sausage adds spice, while the mild mozzarella mellows it out.
I know you’re wondering what this would make your house smell like. And let me assure you: HEAVEN.
I know I painted this pretty picture of a leisurely morning, but this egg bake would be great to prep on a weekend, and have on hand for those mornings on-the-go!
Sausage, Kale, and Mozzarella Egg Bake
Ingredients
- 1 lb spicy breakfast sausage
- 1 bunch kale stems removed and leaves chopped
- 1/2 red onion thinly sliced
- 2 garlic cloves minced
- 12 eggs
- 8 oz fresh mozzarella,
- Salt & Pepper
Instructions
- Heat large skillet over medium heat. Add spicy sausage to pan, breaking up with wooden spoon.
- Saute until just cooked through, about 10 minutes (sausage will continue to cook in egg bake). Remove sausage from pan, set aside.
- Add prepared kale, red onion, and garlic to skillet, sautéing until wilted. Add kale mixture, along with sausage, to a greased 8x11 pan.
- In a large bowl, whisk eggs with salt and pepper. Pour eggs over kale and sausage mixture.
- Place bocconcini throughout mixture, spacing evenly.
- Bake in a 350 degree oven for 25-30 minutes. Check to ensure eggs are cooked through.