You can use any sausage or greens you prefer for this tasty Sausage, Kale, and Mozzarella Egg Bake that’s perfect for a special breakfast.
It’s Mother’s Day weekend, and for today’s Friday Favorites pick I’m featuring this Sausage, Kale, and Mozzarella Egg Bake in honor of my beautiful mother who loved greens no matter how you served them. And I’m pretty sure my mom would have liked this egg bake with sausage and kale that was inspired by Sabatino’s Smoked Mozzarella Chicken Sausage with Artichokes and Garlic from Costco.
I loved that combination of ingredients in the chicken sausage as soon as I tried it, and I used it in a variety of dishes when I first discovered it years ago. The sausages disappeared and finally reappeared at Costco, and when I spotted them again, I bought a few packages for the freezer, and made this tasty breakfast dish again to take better photos.
I love this egg bake recipe with the chicken sausage and kale, but you can use any tasty low-carb sausage you prefer and any type of greens that appeals to you in a breakfast dish like this. And if you’d like a little bit more egg, you can certainly make that change as well! But if you’re looking for a tasty breakfast dish to bake over the weekend, I hope you’ll give this idea a try!
What ingredients do you need?
- pre-cooked chicken-garlic sausage or other sausage
- olive oil
- baby kale leaves
- green onions
- grated Mozzarella
- Spike Seasoning (affiliate link), or use any type of all-purpose seasoning blend)
- fresh ground black pepper to taste
What is an Egg Bake?
This type of recipe that I call an egg bake is a little different than the low-carb breakfast casseroles that I often make on the weekend; egg bakes have more veggies, meat, and cheese, with just enough egg to hold it 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 tasty breakfast bake. Spinach will cook more quickly in the pan than other types of greens, so adjust that cooking time.
Can you use other types of cheese?
Mozzarella is great here to let the flavor of the sausage and kale shine through, but any mild white cheese that melts well can be used.
Steps for making Sausage, Kale, and Mozzarella Egg Bake:
(Scroll down for complete recipe including nutritional information.)
- First a quick shot of the Sabatino’s Smoked Mozzarella Chicken Sausage with Artichoke and Garlic I used, which have only three carbs per sausage. (And just in case anyone is wondering, Sabatinos has not paid me to feature their sausage, and I’m pretty sure they don’t even know I’m alive.)
- Cut the sausage in half lengthwise, and then into thick slices.
- Brown slices in a frying pan, then add them to the casserole dish that you’ve sprayed with olive oil or non-stick spray.
- Add a little more oil to the same frying pan and cook the baby kale (or chopped kale) just until it’s started to wilt.
- Layer the wilted kale, Mozzarella, and sliced green onions over the sausage.
- Add the beaten eggs, stir to distribute ingredients, and season with a little salt and pepper.
- Bake at 375F/190C for 30-35 minutes, or until it’s done to your liking.
- Serve hot, with a dollop of sour cream to add at the table if desired.
- This will keep in the fridge for about a week and can be reheated in a microwave or in a pan on the stove.
More Egg Bakes or Egg Casseroles with Greens:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 12 oz. package pre-cooked chicken-garlic sausage (see notes)
- 2 tsp. olive oil
- 4 cups baby kale leaves (see notes)
- 1/2 cup thinly sliced green onions (optional, or use less if you’re not a green onion fan like I am)
- 1 1/2 cups grated Mozzarella (see notes)
- 8 eggs, beaten
- 1 tsp. Spike Seasoning (more or less to taste, or use any type of all-purpose seasoning blend)
- fresh ground black pepper to taste
- Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray. (The dish can be slightly smaller too, which will give a thicker result. If your dish is bigger than this, I’d use a couple more eggs.)
- Cut the sausage in half lengthwise, and then slice into half-moons about 3/8 inch thick.
- Heat 1 teaspoon of olive oil in a large non-stick frying pan and cook the sausage until it’s well-browned. Put browned sausage in the bottom of the casserole dish.
- Put the second teaspoon of oil into the same pan and saute the baby kale just until it starts to wilt, about 2 minutes. (If you’re not using baby kale this may take a minute or two longer.)
- Put the wilted kale over the sausage in the casserole dish. Sprinkle green onions and grated mozzarella over the kale, season with Spike Seasoning (affiliate link) and black pepper, and pour the eggs over.
- Use a fork to gently “stir” so that all the ingredients are coated with egg.
- Bake 30-35 minutes, depending on how browned you like it.
- Serve hot, 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
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sausage, Kale, and Mozzarella Egg Bake is perfect for any low-carb or low-glycemic eating plan. 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 dish for any phase of the original South Beach Diet. Other low-carb diets may prefer full-fat cheese and pork sausage.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2013. It was updated with new photos in 2016 and last updated with more information in 2022.
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