Photo by Kelly Neil on Unsplash
Jenny Owen lives with her husband and son on eight acres in Anderson County, where they raise vegetables and chickens. Her recipe for baked eggs uses the kale from her garden, eggs from her chickens and often sausage from a nearby farmer. She says using fresh kale makes the dish sort of fluffy, but frozen kale also works.
Ingredients
SERVINGS: 8 Serving(s)
- 10 eggs
- ¼ cup cream or whole milk
- ½ teaspoon salt
- ½ teaspoon (freshly ground) pepper
- 2¼ cups packed, finely chopped fresh kale
- 8 ounces ground sausage, cooked and drained
- 1 cup grated sharp cheddar cheese
Preparation
Preheat oven to 400°F. Lightly grease an oven-safe casserole dish that’s roughly 9 by 13 inches.
Beat eggs with milk, salt and pepper. Spread 2 cups kale in casserole. Pour in eggs. Sprinkle sausage over the eggs, followed by remaining kale and cheese. Bake for 20 minutes.
