
Sausage Kale Breakfast Casserole
Packed with Protein and Fresh Vegetables
This Sausage Kale Breakfast Casserole is a wholesome and flavorful way to start your day. Featuring Jones Dairy Farm All Natural Pork Sausage Roll, tender caramelized onions, nutrient-rich kale, and sun-dried tomatoes, this hearty casserole is baked with eggs, coconut milk, and melted white cheddar cheese. Perfect for meal prep, brunch, or a weekend breakfast, it’s a protein-packed dish that’s both comforting and nutritious. Make ahead and enjoy leftovers all week long. Recipe by Sunkissed Kitchen.

Ingredients
Amount / Quantity | Ingredients |
---|---|
1 (16 oz.) | |
1 bunch | lacinato kale, chopped |
2 tablespoons | avocado oil |
1 medium | onion, thinly sliced |
1 teaspoon | salt, divided |
black pepper, to taste | |
12 | eggs |
1/4 cup | milk |
1/4 cup | coconut milk from a can, full fat |
1 cup | white cheddar cheese, shredded |
1/4 cup | sun-dried tomatoes, sliced |
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Directions
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Add kale to an 8×8 baking dish and set aside.
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Heat a large skillet over medium-low heat, add avocado oil and onions. Sauté onions until they begin to caramelize, about 15-20 minutes. Continue to stir frequently. Season with 1/2 teaspoon of salt and black pepper to taste. Remove from heat and add onions to baking dish.
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While the onions are browning, preheat the oven to 350º F.
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Return skillet to medium high heat. Add sausage and cook, breaking it up with a spatula as it browns. Add sausage to baking dish. Toss ingredients together until evenly distributed.
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Whisk eggs, milk, coconut milk, 1/2 teaspoon salt and pepper to taste in a large bowl. Add in half of the cheese and stir to combine.
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Pour the egg mixture over the vegetables and sausage in the baking dish. Top with sun dried tomatoes and the additional cheese.
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Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, and continue to bake for another 20-25 minutes, until the center is set.
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Serve hot. Allow leftovers to cool, and store in the refrigerator for up to 4 days.
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