Sausage, Egg and Kale Casserole

Name: Sausage, Egg and Kale Casserole
Total time: 1 h
Yield: 10 to 12 servings
Cuisine: american
Ingredients: Softened butter, for greasing the dish; 6 teaspoons olive oil; 3/4 pound fresh hot sausage, like Italian, chorizo or merguez, casings removed; 1 large red onion (about 12 ounces), halved, then sliced lengthwise into 1/4-inch-thick wedges; Kosher salt and black pepper; 4 cups torn kale leaves (about 3 ounces); 10 ounces grape tomatoes, halved crosswise; 3/4 cup diced fontina (about 3 ounces); 12 large eggs; 3/4 cup heavy cream or milk; 1/2 cup grated Parmesan (about 1 ounce); Aleppo pepper, for finishing (optional)

By Susan Spungen

Total Time: 1 hour
Rating: 4(1,428)
Comments: Read comments

Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 to 12 servings

Softened butter, for greasing the dish
6teaspoons olive oil
¾pound fresh hot sausage, like Italian, chorizo or merguez, casings removed
1large red onion (about 12 ounces), halved, then sliced lengthwise into ¼-inch-thick wedges
Kosher salt and black pepper
4cups torn kale leaves (about 3 ounces)
10ounces grape tomatoes, halved crosswise
¾cup diced fontina (about 3 ounces)
12large eggs
¾cup heavy cream or milk
½cup grated Parmesan (about 1 ounce)
Aleppo pepper, for finishing (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 325 degrees. Generously butter a large 2½-quart baking dish.
Step 2
Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
Step 3
Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
Step 4
Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
Step 5
Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
Step 6
Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
Step 7
Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

Ratings

4 out of 5

1,428 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Poto6 years ago

This dish is so versatile! Made it as per recipe— except I left out the fontina because I was running out of time and felt it was rich enough. Decided to go vegetarian the next time and replaced sausage with mushrooms, kale with spinach and fontina with goat cheese. Many compliments for both versions. Sadly, no leftovers for Monday morning rush.

Casey3 years ago

riffable and good recipe. a few suggestions... -start with the sausage first and use the residual oil in the pan to cook the other veggies -sautee the red onion a long time so that it gets caramelized and slightly sweet -i used a cast iron skillet rather than a casserole dish and it worked well and also made this a one pot dish -roast the tomatoes for awhile in the oven first, if you pop them in raw they'll release too much water and ruin the dish. roasting them also brings out delicious flavor.

Bryan D.5 years ago

Used bacon instead of sausage, scallions instead of red onions, cheddar instead of the other cheese, rainbow shard in place of kale. Totally bastardized but it still turned out well. I cooked the bacon first and then did all of the sautéing in the bacon grease which added a lot of extra flavor. Boosted it up with herbs de Provence and a few extra mushrooms that I needed to use.

Great Sunday brunch5 months ago

Wonderful and relatively easy though wish I had read comments first. The tomatoes did make it too wet so wish I had roasted them. Used a Smokey pepper Fontina. Devoured

Suz5 months ago

What is most frustrating - recipes that call for salt and pepper and give no quantities! This one says "season generously," others say "salt to taste". Who tastes raw eggs? What is "generous"? I understand that tastes may vary but recipes could give some guidance...

Dan1 year ago

Even after following the advice of several commentators, I still had a lot of liquid in the casserole after thirty minutes in the oven (I did sweat down the tomatoes). I put it back in the oven for another 10 to 15 minutes at 350 degrees which solved the problem. Next time I will cook at 350 degrees the entire time and see if that helps. The casserole was delicious though!

Private comments are only visible to you.