Sausage Kale Mushroom Egg Bake with Smoked Gruyere Cheese was just what we needed this morning. Like most work/school days, it was hectic around here at our house. But then again, isn’t it always? I’ve had a to-do list a mile long this week, my husband’s been swamped at work with hiring, and I feel like I am always rushing from one kid’s activity to the next. I know, as a parent, I am not alone when I say this: I’m exhausted. How do you all do it? Sometimes, it’s nice to get the whole family together, have a little a breakfast and coffee, and just slow things down for a second. So this morning, I made brunch.
We sat. We had coffee and hot chocolate. And we talked.
I think that’s why I love having brunch with the family. With everyone’s crazy after-school schedules, sometimes mornings are the only time we can all get together anymore. It’s nice just to take a minute out of our day to sit, check in with each other, and breathe. You know?
Let me tell you, this egg bake hit the spot, too! You know those mornings when you feel like a quiche, but are too busy (or lazy!) to make a crust? That’s where this egg bake comes in.
The milk, eggs and flour combine to make a wonderful bottom shell to the egg bake, which holds it all together nicely. Sure, it’s not exactly a quiche crust, but it’s perfect for a busy Friday morning.
As usual, this recipe makes enough for an army (what can I say, I’ve got a large, hungry crew here!), so feel free to half the recipe if needed, and bake it in an 8×8 dish. Just watch the clock, it may take less time to bake. If you can find Smoked Gruyere Cheese or happen to have some in the fridge-great! If not, no worries–swap it out with any of your favorite cheeses.
I hope everyone has a relaxing weekend (parents, we can dream, right!)! If anything, I hope you get a chance to take a moment and have a nice meal with the family.
Sausage Kale Mushroom Egg Bake with Smoked Gruyere Cheese
Sausage, kale, and smoked Gruyere cheese make the perfect combination for this egg bake. Great for a weekend brunch or even a busy weekday breakfast.
- 1 lb bulk sausage
- 1-2 Tbsp butter
- 2 1/2 cups mushrooms sliced
- 1/4 tsp dried thyme
- 1/4 cup shallot sliced
- 1 bunch (about 5 cups) kale stems removed, leaves roughly chopped
- 5 large eggs
- 3 cups milk
- 1 cup flour
- 12 oz Smoked Gruyere Cheese, shredded Or any cheese of your choice
- salt and pepper to taste
Preheat the oven to 350 degrees.
Grease (or spray with cooking spray) a 3 Qt casserole dish.
In a cast iron pan, cook the bulk sausage on medium heat until brown. Using a slotted spoon, removed the sausage from the pan, and place on a paper-towel lined plate.
Keep the burner on, and add a Tbsp or 2 of butter to the sausage grease. When the butter melts, add the mushrooms, shallots, and thyme, and cook until the mushrooms are slightly browned and the shallots are soft. Salt and pepper to taste. Using a slotted spoon, remove the mushrooms and shallots from the pan and set aside.
With the burner still on, add a drizzle of olive oil to the pan. When hot, add the kale, and cook for a few minutes, until it turns bright green and wilts. Season with salt and pepper. Turn off the burner and set aside.
In a large bowl, whisk together the eggs, milk, and flour. Salt and pepper to taste (about 3/4 tsp kosher salt).
To assemble the egg bake:
Sprinkle half the cheese on the bottom of the prepared casserole dish. Pour in the egg mixture. Next, layer the dish with the sausage, mushrooms and shallots, and kale. Top with the remaining cheese.
Bake for 35-40 minutes, or until the eggs are set, and the top turns a nice golden brown.