Kale and Turkey Sausage Egg Bake
1 Hr(s) 25 Min(s)
15 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Make our Kale and Turkey Sausage Egg Bake for a fun twist on a classic breakfast dish. Everyone will give this Kale and Turkey Sausage Egg Bake 5 stars!
What You Need
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12 servings
Original recipe yields 12 servings
2 cups tightly packed stemmed kale, chopped
1 red pepper, chopped
8 eggs
4 cups (1 qt.) milk
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Let's Make It
1
Heat oven to 350ºF.
2
Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with sausage, kale, peppers and cheese.
3
Whisk eggs and milk until blended; pour over ingredients in baking dish. Cover.
4
Bake 1 hour 5 min. to 1 hour 10 min. or until knife inserted in center comes out clean.
Kitchen Tips
Tip 1
Healthy Living
Save 50 calories and 6g of fat, including 3.5g of sat fat, per serving by preparing with STOVE TOP Lower Sodium Stuffing Mix for Chicken, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, 1-1/2 cups cholesterol-free egg product and fat-free milk.
Tip 2
Make Ahead
This satisfying recipe can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if necessary until casserole is done.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 155mg
52%
Sodium 550mg
24%
Total Carbohydrates 17g
6%
Dietary Fiber less than 1g
3%
Sugars 6g
12%
Protein 16g
32%
Vitamin A
20%
Vitamin C
25%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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