Whether you’re hosting a brunch, or simply having friends visit for the weekend, this make-ahead breakfast casserole is a great recipe to have in your back pocket.
It’s super simple to throw together the night before, and then pop in the oven about an hour before you’re ready to sit down for breakfast. It’s also easy to customize the flavors to suit your guests’ preferences—read my tips and ideas below for a few of my favorite tweaks!
How to Make this Breakfast Casserole
First, brown the sausage meat in a pan then add the onions.
Add the kale and continue to cook before adding everything to a casserole dish.
Add the English muffins and cheese.
Top with beaten eggs and more cheese then bake.
Can this Breakfast Casserole be Made the Day Before?
Yes, that’s what makes this breakfast casserole so easy and convenient especially if you’re making this for guests!
You can make this casserole in advance and leave it from two hours to overnight so prepping ahead couldn’t be easier.
The flavors soak up into the bread making it extra delicious and inviting!
Variations to Try
There are so many ways to customize this breakfast casserole and make it your own, here are some ideas.
- Give it a kick – add some red pepper flakes if making this for adults that love a heat
- Swap the veggies – if you’re not a fan of kale or don’t have it then spinach or other greens would work really well
- Other meat to try – you can swap the sausage for bacon, cooked chicken or ham
- Make it meat-free – to make it meat-free simple skip the sausage and swap it for something veggie with umami flavor like sundried tomatoes!
What to Serve with Breakfast Casserole
This is great served as a special breakfast or brunch alongside some French toast, orange juice, fresh fruit, and yogurt.
Really, it works with anything so choose your favorite brunch treats and dig in.
How to Store Leftovers
Leftovers will keep well in the fridge for 1-2 days and can be reheated in the oven until piping hot all the way through.
Tip: cover the casserole to stop the top from over-browning if reheating and make sure to bring it out of the fridge 10 minutes before reheating.
Can I Freeze this Breakfast Casserole?
Yes, simply complete all the prep steps then cover tightly in plastic wrap then foil and freeze.
Let it thaw completely and come to room temperature before baking!
Top Tips for Making Breakfast Casserole
- Serving this to adults for brunch? Throw in a pinch of crushed red pepper flakes for a kick!
- To lighten up this casserole, use turkey sausage instead of pork.
- If you’re not a fan of kale, use tender baby spinach.
- To toast the English muffins, bake at 400°F for 10 minutes.
- Use any bread you like, such as sourdough, baguettes, or ciabatta.
- You can use any cheese you like this recipe; I used a mixture of sharp cheddar and Gruyere.
- Serve with your favorite fruit salad and biscuits.
More Casserole Recipes You Might Like;
Cheesy Sausage and Egg Casserole with Kale
Ingredients
- 1 lb. breakfast sausage
- 1 cup chopped yellow onion
- 3 cups chopped fresh kale
- 12 ounces English muffins cubed and toasted
- 2 cups shredded cheese such as cheddar or Gruyere, divided
- 10 eggs
- 2 cups milk
- 1 tsp. kosher salt
- ½ tsp. black pepper
- Garnish: chopped fresh parsley
Instructions
- In a large skillet, cook sausage over medium heat until browned and crumbly, about 8 minutes.
- Add onions; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in kale; cook, stirring occasionally, 2 minutes. Remove from heat.
- Add sausage mixture to a 13x9-inch casserole dish.
- Stir in toasted English muffin cubes and 1 cup cheese.
- In a medium bowl, beat eggs until smooth. Whisk in milk until combined. Stir in salt and pepper.
- Pour egg mixture over sausage mixture in casserole dish.
- Top with remaining 1 cup cheese. Cover with aluminum foil.
- Refrigerate two hours or overnight.
- Preheat oven to 350°F.
- Bake 20 minutes; uncover, and bake until top is toasted, 15 to 20 minutes more. Garnish with parsley, if desired.
Notes
- Serving this to adults for brunch? Throw in a pinch of crushed red pepper flakes for a kick!
- To lighten up this casserole, use turkey sausage instead of pork.
- If you’re not a fan of kale, use tender baby spinach.
- To toast the English muffins, bake at 400°F for 10 minutes.
- Use any bread you like, such as sourdough, baguettes, or ciabatta.
- You can use any cheese you like this recipe; I used a mixture of sharp cheddar and Gruyere.
- Serve with your favorite fruit salad and biscuits.
Too bad you don’t have a book.
I know! know any book people??
I made this for brunch and everyone loved it. Thanks for the recipe!!