Kale and Turkey Sausage Egg Bake
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!
Make This Recipe
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
2 cups tightly packed stemmed kale, chopped
1 red pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 qt. (4 cups) milk
- HEAT oven to 350ºF.
- SPREAD dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with sausage, kale, peppers and cheese.
- WHISK eggs and milk until blended; pour over ingredients in baking dish. Cover.
- BAKE 1 hour 5 min. to 1 hour 10 min. or until knife inserted in center comes out clean.
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.
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More