Sausage and Kale Egg Bake with Hash Browns
For me, breakfast meal prep is essential. Some days I wake up in the morning and just want to eat whatever is easiest, so I knew I had to figure out a way to plan better for morning hunger. I started making these “egg bakes” years ago and have done it hundreds of times since. This sausage and kale egg bake is my latest favorite version and so easy for breakfast meal prep. You’ll start your day with a great source of protein and have a tasty meal.
SAUSAGE & KALE EGG BAKE WITH hasH BROWNS
8
servings15
minutes1
hourFor me, breakfast meal prep is essential. Some days I wake up in the morning and just want to eat whatever is easiest, so I knew I had to figure out a way to plan better for morning hunger. I started making these “egg bakes” years ago and have done it hundreds of times since. This sausage and kale egg bake is my latest favorite version and so easy for breakfast meal prep. You’ll start your day with a great source of protein and have a tasty meal.
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Ingredients
avocado or olive oil spray
20 ounces frozen shredded hash browns
1 tablespoon olive oil
1/2 pounds ground pork
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon ground sage
12 eggs
1 cup unsweetened almond milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups shredded kale
3/4 cup shredded cheddar cheese
Directions
- Preheat the oven to 375F and spray a 9×12 or 9×13 baking dish with a neutral oil spray.
- Add the hash browns to the baking dish and bake until browned and lightly crisp, 30 to 40 minutes.
- Meanwhile, heat the olive oil in a large skillet. Once the oil is heated, add the ground pork and cook until browned, about 10 minutes. Add the salt, garlic powder, and ground sage, stir to combine, then remove from the heat and set aside.
- While the pork cooks, whisk the eggs with the almond milk, salt, black pepper, and garlic powder in a large bowl. Set aside.
- Add the cooked ground pork and shredded kale on top of the hash browns in the baking dish. Pour in the egg mixture and sprinkle the cheese over top.
- Bake until a toothpick comes out clean, 30 to 40 minutes.
- Remove from oven and cool completely in the baking dish. Slice into 8 squares to serve.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerated, air fry on 325F until warm, 5 to 10 minutes. Or, microwave until warm, about 2 minutes. From frozen, defrost in the refrigerator for at least 8 hours, or overnight, then heat as instructed.
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This made a delicious dinner! I think your timing is off for cooking the hash browns though 😉
Made this! It’s delicious.
Do you have the macros?
Will this freeze well?
It definitely freezes well! I put the leftover slices into a container that was lined with parchment paper (make sure to put parchment paper in between the layers if you stack them inside the container) and put the container inside my freezer. You can take out a slice the night before and put it into its own container and place it in the fridge overnight to thaw and then reheat in the microwave. The texture of the hash browns is a little different, but it still tastes great!
This whole meal prep was excellent this week, Jenn! Thank you!
Everything for this recipe went well. Used 13 eggs and a bit more milk and cheese (cheddar and mozz). I had to press down the kale so that it didn’t burn/stick out too much. With my glass dish and cheese additions, it took closer to 40 minutes on the final bake. Turned out tasty!
Used chopped spinach instead of kale and followed recipe exact, turned out so yummy and really helped start our week out right!
Can I sub skim milk for almond milk?
What are the macros on this?
I subbed what I had which was unsweetened coconut milk and baby spinach. Everything else was the same. Great recipe! Thank you!
this is really good. used 10 eggs, a whole pound of turkey sausage, simply shredded potatoes (refrigerated section), baby spinach and added some chopped baby peppers- left out the cheese. Yum! definitely need to mix in the spinach/kale – it all hung out on top and got a little dried out.
I’d also like to know this!
I’ve made this recipe so many times with a lot of variations and it always turns out well! I agree with some other commenters that my has browns have a different timing, but that’s minor. I’m egg free and have used just egg for this every time – I typically use a 9×9 to get the proportions right. I also have gotten into the habit of cooking down the greens (sometimes use kale, other times spinach) in a pan before putting in the oven to make sure they stay below the “eggs”. And it works just as great with prepared sausage links as it does with ground turkey or pork! Many thanks for this recipe, it’s a breakfast staple for me 😊
I’ve made this twice: once exactly as written, and once with subs. Both turned out great!
Second time subs: used half potatoes, half shredded zuke on the bottom because it was squash season and we had a TON. Used chorizo and skipped the other seasoning and cheese.