Easy Overnight Egg Bake with Sausage and Kale

Easy Overnight Egg Bake with Sausage and Kale |

Creamy and cheesy, filled with eggs and healthy veggies, this breakfast brunch casserole will become a go-to solution when you’re serving a crowd.


12 large eggs
1 cup milk
1 teaspoon finely chopped garlic
1/4 teaspoon salt
2 cups shredded Sharp Cheddar or Pepper Jack cheese
1 red pepper, chopped
2 cups chopped fresh kale
1 cup crumbled cooked breakfast sausage
2 tablespoons chopped fresh parsley
sliced green onions for garnish


In a large bowl, whisk together eggs and milk; stir in garlic, salt, and cheese.

Add chopped pepper, kale, and sausage to the baking dish, spreading evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.

Preheat oven to 350 degrees.

Uncover the refrigerated casserole; bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley and sliced green onions for garnish.


This dish can also be made the same day, but adjust the bake time to 30 to 35 minutes and check for doneness.


Use your favorite sausage in this recipe. I like to use bulk sausage rather than link sausage. However, while I’ve not used this product, it did catch my attention. I noticed that Jimmy Dean has fully cooked Sausage Crumbles in Original and Turkey Sausage varieties, making this recipe easy to throw together in very little time.

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