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!
What You Need
Original recipe yields 10 servings
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
8 egg s
1 qt. (4 cups) milk
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Let's Make It
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.