I’m all about a breakfast casserole. My Aunt Layle makes one for our family Christmas brunch and I look forward to it all year. But why am I waiting for Christmas?? I thought I’d make a spin-off of her recipe which has sausage, eggs, cheese, and grits by adding some kale and mushrooms!
If you have been following along with recipes this week you can use the same herbs, parmesan, sausage, and mushrooms as we have been using in the other recipes! But if you are just joining (welcome!), add whatever greens/veggies are in your fridge! This is perfect for lazy weekends as it can be made up to 2 days before and refrigerated until you’re ready to heat it back up! Or make two while you’re at it and throw one in the freezer, just defrost in the fridge the day before. It can last in the freezer up to a month.
Fist step is to cook the grits in salted water. While they are cooking, place sausage in a hot cast iron skillet (I used Tennessee Pride Hot Sausage because I like a little heat). Brown the sausage in a pan using a wooden spoon as to not scratch the pan when scraping the bits that stick (we like the bits that stick). Break the sausage up as it cooks to get fairly uniform crumbles. Once it is cooked through, place on a paper towel to absorb the grease and set aside.
With remaining “sausage bits” and grease in pan, add onion, garlic, kale and chicken broth. Let cook down until the kale is wilted and bright green, salt to taste. There may be excess water so place in strainer and let drain. In the same pot sauté mushrooms, salt to taste.
I added pepper jack (again I like the heat) and fresh grated parmesan. The parm really brings out the earthiness in the dish and enhances the flavors of the mushrooms and kale. It’s a rustic sort of dish, but any sort of jack cheese or cheddar (or what is in the fridge) works just fine.
Combine all the ingredients in a large bowl and salt and pepper fro your liking, pour into a greased baking dish and bake away! 45 minutes later you’ll be in breakfast heaven. I’d say this serves 6 hungry people as a main course, as a side dish it serves around 10. Happy eating!
Kale, Sausage, Mushroom Breakfast Casserole
- Prep Time: 45m
- Cook Time: 45m
- Total Time: 1h 30m
- Serves: 6
Ingredients
- 16 oz breakfast sausage (1 package)
- 1 c grits (dry)
- 2 tbsp. butter
- 1 bunch of kale
- 1 c chicken broth
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 c grated pepper jack cheese
- 1/2 c parmesan
- 10 eggs, whisked
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. fresh sage, chopped
- 1 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme, chopped
Instructions
- Preheat oven to 375 degrees
- Cook grits according to package in salted water. Once cooked, add butter and cheese. Cover and set aside.
- While grits are cooking, brown the sausage in a large pan (cast iron if available). About 8 minutes. Once cooked through, set aside on paper towel to absorb grease.
- In the same pan, with remaining grease add onion and garlic. Cook until translucent and add kale and chicken broth to de glaze the pan. Cook kale until wilted and bright green. If there is excess liquid, strain contents. Set aside.
- Add olive oil and sautéed mushrooms, salt to taste.
- In the mean time whisk together 10 eggs in a large pot. Add salt, pepper, sage, rosemary, and thyme.
- Once mushrooms are cooked, add to egg mix along with sausage, kale, and grits.
- Grease a 3 quart casserole dish and bake in the oven 40 minutes, or until eggs have set and cooked through. Top with parmesan and bake 5 more minutes.
- Let casserole rest for 5 minutes and serve up. Serves 6 hungry people, serves 10 as a side dish!
