Sausage, Kale and Mozzarella Egg – Kalyn’s Kitchen5 min read
You can use any sausage or greens you prefer for this delicious Sausage, Kale and Mozzarella Egg Bake, perfect for a special breakfast.
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It’s Mother’s Day weekend, and for today Friday Favorites choose I present this Sausage, kale and baked egg with mozzarella in honor of my mother in law who loved greens no matter how you served them. And I’m pretty sure my mom would have loved this Egg Bake with Sausage and Kale inspired by Sabatino’s Costco Smoked Mozzarella Chicken Sausage with Artichokes and Garlic.
I loved this combination of ingredients in chicken sausage as soon as I tried it, and used it in a variety of dishes when I discovered it years ago. The sausages disappeared and eventually reappeared at Costco, and when I spotted them again, I bought a few packs for the freezer and made this delicious breakfast dish again to take better pictures.
I love this egg bake recipe with the chicken sausage and kale, but you can use any savory low carb sausage you prefer and any type of greens you fancy in a dish of breakfast like this. And if you want a few more eggs, you can definitely make that change too! But if you are looking for a tasty breakfast to cook during the weekend, I hope you try this idea!
What ingredients do you need?
- pre-cooked garlic chicken sausage or other sausage
- olive oil
- kale leaves
- Green onions
- grated mozzarella
- spicy seasoning (affiliate link), or use any type of all-purpose seasoning mix)
- freshly ground black pepper to taste
What is an Egg Bake?
This type of recipe that I call an egg bake is a little different from the low carb breakfast casseroles that I often make on the weekends; baked eggs contain more vegetables, meat and cheese, with just enough eggs to hold them together.
What can you use if you don’t like kale?
If you’re not a fan of kale, you can use another type of greens like spinach, collard greens, or Swiss chard in this delicious breakfast. Spinach cooks faster in the pan than other types of greens, so adjust this cooking time.
Can you use other types of cheese?
Mozzarella is excellent here to let the flavor of the sausage and kale shine through, but any mild white cheese that melts well can be used.
Sausage, Kale and Mozzarella Egg Bake Preparation Steps:
(Scroll down for the full recipe, including nutritional info.)
- First a quick shot Sabatino Smoked Mozzarella Chicken Sausage with Artichoke and Garlic I used, which only have three carbs per sausage. (And just in case anyone was wondering, Sabatinos didn’t pay me to feature their sausage, and I’m pretty sure they don’t even know I’m alive.)
- Cut the sausage in half lengthwise, then into thick slices.
- Brown the slices in a frying pan, then add them to the pan that you have sprinkled with olive oil or non-stick spray.
- Add a little more oil to the same skillet and cook the baby kale (or chopped kale) until it starts to wilt.
- Spread the kale, mozzarella and sliced green onions over the sausage.
- Add the beaten eggs, stir to distribute the ingredients and season with a little salt and pepper.
- Bake at 375F/190C for 30-35 minutes, or until done to your liking.
- Serve hot, with a dollop of sour cream to add to the table if desired.
- This will keep in the refrigerator for about a week and can be reheated in the microwave or in a pan on the stove.
More baked eggs or egg casseroles with veggies:
Kale and Feta Breakfast Casserole
Custard Bake with Swiss Chard and Goat Cheese
Egg gratin with spinach and mozzarella
Kale, Mushroom and Cheese Breakfast Casserole
Preparing weekend meals:
This recipe has been added to a category called Preparing weekend meals where you’ll find recipes you can make or cook on the weekend and eat during the week!
12 oz. package of precooked chicken and garlic sausage (see notes)
2 tbsp. olive oil
4 cups kale leaves (see notes)
1/2 cup thinly sliced green onions (optional, or use less if you’re not a green onion fan like me)
1 1/2 cup shredded mozzarella (see notes)
8 eggs, beaten
1 C. Spike Seasoning (more or less to taste, or use any type of all-purpose seasoning mix)
freshly ground black pepper to taste
- Heat oven to 375 F/190 C. Spray a 9″x12″ casserole dish with nonstick spray. (The dish can also be made slightly smaller which will result in a thicker result. If your dish is larger than this I would use a few more eggs.)
- Cut sausage in half lengthwise, then cut into half moons about 3/8 inch thick.
- Heat 1 teaspoon of olive oil in a large non-stick skillet and cook the sausage until nicely browned. Place the golden sausage at the bottom of the casserole.
- Add the second teaspoon of oil to the same skillet and sauté the baby kale until it begins to wilt, about 2 minutes. (If you’re not using baby kale, this may take an extra minute or two.)
- Put the kale over the sausage in the casserole. Sprinkle the green onions and shredded mozzarella over the kale, season with spicy seasoning (affiliate link) and black pepper, and pour the eggs over it.
- Use a fork to “stir” gently so that all the ingredients are coated in the egg.
- Bake for 30-35 minutes, depending on the color you like.
- Serve warm, with a dollop of sour cream on top if desired.
Amount per serving:
calories: 275Total fat: 17gSaturated fat: 6gUnsaturated fat: 9gCholesterol: 248mgSodium: 458mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 24g
The nutritional information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect these calculations.
Low Carb Diet / Low Glycemic Index Diet / South Beach Diet Suggestions:
This Sausage, Kale and Mozzarella Egg Bake is perfect for any low carb or low glycemic diet. As long as it’s made with low-fat chicken or turkey sausage (with less than 10% fat) and low-fat mozzarella, this type of egg dish is also a great breakfast. lunch or dinner for any phase of the original South. Beach diet. Other low-carb diets may prefer fatty cheese and pork sausage.
Find more recipes like this:
Utilize Breakfast recipes to find more recipes like this. Use the Diet type index to find recipes adapted to a specific diet. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on InstagramOr on Youtube to see all the great recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2013. It was updated with new photos in 2016 and last updated with more information in 2022.
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