Sausage and Kale Breakfast Casserole with Biscuit Topping

SERVINGS

12

PREP TIME

15 min

TOTAL TIME

60 min

GLUTEN FREE

NO



The next time you're hosting breakfast or brunch, turn to this savory recipe. Tender, butternut squash biscuits top a kale and breakfast sausage medley.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 onion, chopped
2 cups kale, chopped
1/4 cup water
8 eggs, lightly beaten
1 cup skim milk, divided
Black pepper to taste
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup butternut squash puree
Cayenne pepper to taste
DIRECTIONS
Preheat oven to 350˚F.

In large cast iron skillet, brown sausage over medium heat, breaking it up with a spoon as it cooks. Remove sausage from pan and let drain on paper towel-lined plate. Return skillet to stovetop and add onion; cook 3-4 minutes or until softened. Add kale and 1/4 cup water. Cook, stirring frequently, until kale wilts. Stir in sausage; remove from heat. In large bowl, whisk together eggs and 1/4 cup milk; pour over kale and sausage mixture. Season with black pepper.

In large bowl, combine remaining 3/4 cup milk, flour, baking powder, salt, squash puree and cayenne pepper; mix to form thick dough. Spread dough in even layer over top of pan.

Transfer to oven and bake 30-40 minutes or until biscuit topping is cooked through.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 onion, chopped
2 cups kale, chopped
1/4 cup water
8 eggs, lightly beaten
1 cup skim milk, divided
Black pepper to taste
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup butternut squash puree
Cayenne pepper to taste
Preheat oven to 350˚F.

In large cast iron skillet, brown sausage over medium heat, breaking it up with a spoon as it cooks. Remove sausage from pan and let drain on paper towel-lined plate. Return skillet to stovetop and add onion; cook 3-4 minutes or until softened. Add kale and 1/4 cup water. Cook, stirring frequently, until kale wilts. Stir in sausage; remove from heat. In large bowl, whisk together eggs and 1/4 cup milk; pour over kale and sausage mixture. Season with black pepper.

In large bowl, combine remaining 3/4 cup milk, flour, baking powder, salt, squash puree and cayenne pepper; mix to form thick dough. Spread dough in even layer over top of pan.

Transfer to oven and bake 30-40 minutes or until biscuit topping is cooked through.