Name: breakfast casserole with turkey sausage and kale
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: Jimmy Dean Simple Scrambles® Turkey Sausage Breakfast Cup, 5.35 oz.; Cal-Organic Farms Organic Green Kale Bunch; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Egg Salad; HATCH Jalapeno, Organic, Nacho Sliced; Goodles Shella Good, Aged White Cheddar and Shells; Bob's Red Mill Dark Rye Flour, Organic; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; SIGNATURE SELECTS Baking Powder, Double Acting

Preheat oven to 350 degrees. Saute the 1 pound ground turkey sausage, preferably in an oven safe skillet like a cast iron or dutch oven.

While it cooks, make the egg mixture by adding the 9 eggs, 1/4 cup pickeled jalapenos, half of the 8 oz white cheddar, 3 tbsp flour, 16 oz cottage cheese, 3/4 tsp baking powder, 3/4 tsp salt, and 1/2 tsp pepper to a blender. Blend until just combined but not too fluffy.

When the turkey sausage is almost done, add the 2 cup kale and saute until wilted.

With the kale and turkey sausage on the bottom, pour the egg mixture over the top. If you are not using an oven safe skillet, place the sausage and kale in an 8x8 baking or casserole dish and pour the egg mixture over the top. Shred the remaining half of the white cheddar and sprinkle over the top.

Bake for 30-40 minutes or until just set. The egg bake will continue to bake once removed from the oven. To not over bake the dish, check that the eggs are just done by holding the sides and gently shaking the dish. The center of the eggs should be solid with a slight wobble.

Let it cool for 10 minutes and then enjoy!

breakfast casserole with turkey sausage and kale

Serves 8

10 mins cook

40 mins Bake Time

50 mins total

What you need

How to make

Available coupons from Joy to the Food