Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add sausages and cook, stirring occasionally, until golden and slightly crisp around the edges, 12 to 15 minutes; transfer to a large bowl and set aside.
Add remaining olive oil to same skillet and add kale, in 2 batches, and cook until wilted, about 2 minutes; season with salt and transfer kale to bowl with sausages.
Spread 1 cup sausage and kale mixture along one short edge of a 9 x 13 baking dish, place 1 layer of soaked bread over it. Repeat with remaining sausage mixture and bread, overlapping slightly. Pour remaining soup mixture over casserole, cover with foil, and bake until the custard has set, 40 to 45 minutes.
Remove foil, top with cheese and bake until cheese is melted, about 10 minutes. Remove from oven and let rest 10 minutes before serving.
A healthy breakfast casserole is a delicious way to start your day…and an easy one. Seriously, half a dozen ingredients and some spices, and you have a sausage, egg and cheese casserole without bread, that will make your mouth water! I hope this low carb breakfast casserole recipe will become a staple at your house like it is in mine.
While easy keto breakfasts like a chocolate peanut butter low carb smoothie are great, sometimes it’s nice to have a hearty, satisfyingly hot meal to start the day and that is where this keto breakfast casserole comes in. When you need an easy low carb breakfast, this is your winner.
Most people might not think about making egg casserole without bread or potatoes, but you won’t even miss them when you make this healthy low carb breakfast.
Pssst…want to have an even better start to your day? Have some keto butter coffee on the side of your gluten-free egg bake!
If your crock pot cooks hot or if you have an oval one (like the one pictured above) it may only take six hours on low. So you may have to stay up a little late the night before to start the cooking process. But if you’re like me, it’s way easier to stay up late and visit with company than it is to wake up early and make a big breakfast. To make clean up even easier try using a crock pot liner! I love these ones from Amazon.
A mixture of equal parts eggs and milk is what forms the quiche-like filling of the strata. Whatever volume the bread yielded, use half of that measurement for your milk as well as your eggs.
So if you had four cups of bread, you'll want two cups of milk and two cups of eggs (about eight large eggs—to measure eggs by volume, simply crack them into a measuring cup until the total amount of eggs reaches the desired point). Pour the milk and the eggs into a large bowl and whisk until they're well combined.
If you’re cooking up brunch at home, know that you have an almost endless variety of dishes to choose from. That’s part of what makes the mid-morning meal so fun! The best brunch spreads have a little bit of everything: an egg-based dish, some sort of baked good, and a few sides and drinks to round it all out.
And just as there are brunch recipes that work for every taste preference, you’ve got a lot of great choices, no matter what your schedule looks like. If make-ahead brunch recipes are what you’re after, french toast casseroles and egg bakes are always a good idea because not only can they be made in advance, they’re even better when you do so. You can prep them the night before, so in the morning all you need to do it pop them in the oven. Baked goods, like muffins, scones, quick breads, and cinnamon rolls are good make-ahead options, and most can even be frozen.
We’ve compiled our best brunch recipes all in one place, making it easy to pick and choose to create the ultimate menu.
Balance the meal with a savory salad. Dress kale a day ahead toss at the table.
Cider is the ideal way to warm up the room—especially if it's spiked.
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Heat a large nonstick skillet over medium-high heat. Add oil swirl to coat. Add sausage sauté 3 minutes or until browned. Add onions, thyme, and garlic sauté 5 minutes. Remove from heat.
Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses stir until cheeses melt. Place the polenta mixture in a large bowl let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap refrigerate overnight.
Uncover dish. Bake at 425° for 25 minutes or just until set.
Preheat broiler to high remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.
The first step to making delicious breakfast casserole is to cook the sausage and vegetables. The onions and peppers in this casserole won&rsquot cook anymore once they are mixed into the the casserole &ndash so I like to get them nice and soft while I brown the sausage.
After the veggies have cooked, add the spinach and let it wilt for just a few minutes. I also love the pretty colors in this casserole with the the red pepper and spinach!
Many breakfast casseroles use soaked bread for texture &ndash but I keep this breakfast casserole gluten-free by adding frozen hashbrowns. They make it hearty and give it a great consistency.
Here’s a convenient and customizable option for breakfast sandwiches: bake an egg frittata with all your favorite ingredients (like bacon, cheese, and tomatoes), then divide it into individual portions to stack onto Martin’s slider buns for a quick on-the-go meal! You can also prepare these ahead of time and freeze them in plastic wrap for an easy make-ahead option.
There are many ways to make a bread pudding, some savory and some sweet. But we think this one will quickly become the only bread pudding recipe you need. This dish is perfect for a tasty brunch or potluck picnic. It’s hearty, it’s cheesy, and it’s got tons of veggies. In short, you’re going to love it. If you’re looking to bring something new to the table, you need to sample this dish. Be sure to rate and review the dish once you’ve tried it. We would love to hear what you think about our savory bread pudding.
What sets our bread pudding apart from the crowd is the mélange of cooked vegetables that give the dish a fresh, healthy feel. Like a hearty quiche or scramble, the bell peppers, onions, spinach, broccoli, and tomatoes combine with the eggs for a light, refreshing texture that is perfect for the brunch table. Adding in the bread stuffing provides a rich base without being too filling, and perfectly complements the eggs and veggies. Eight ounces of our Cabot Extra Sharp Cheddar is the perfect cheesy topping that will have the dish oozing with goodness. Friends and family will definitely ask for a second helping once they dig into this hearty dish.
If you want to introduce an exciting, new dish to the brunch spread, you can’t go wrong with our savory bread pudding. It’s a whole meal in one dish and has a little something for everyone. For almost 100 years, Cabot has been producing award-winning cheeses and dairy products. Our commitment to quality goes into everything we make, and you’ll be able to taste the difference when you dig into the warm, melted cheese on this bread pudding. Don’t forget to review the dish and let us know how you enjoyed your meal!
6 large eggs
1 cup lowfat (1%) milk
½ teaspoon salt
¼ teaspoon ground black pepper
Dried or fresh herbs to taste
3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
3 cups diced mixed cooked vegetables (such as onions, bell peppers, zucchini, spinach, fennel, broccoli, mushrooms, tomatoes, carrots)*
8 ounces Cabot Extra Sharp Cheddar, grated and divided, (about 2 cups)
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Grease 7-by-11-inch baking dish.
WHISK together eggs, milk and seasonings in a large bowl. Fold in cubed bread, vegetables and 1 ½ cups of cheese.
POUR into baking dish and sprinkle with remaining ½ cup cheese.
BAKE for 35 to 45 minutes or until set all the way to center.
*For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced.
TIP: For a Mexican flavor, use Cabot Pepper Jack plus some chopped olives and a little salsa.
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.