Sausage, kale, and smoked Gruyere cheese make the perfect combination for this egg bake. Great for a weekend brunch or even a busy weekday breakfast. 


  • 1 lb bulk sausage
  • 1-2 Tbsp butter
  • 2 1/2 cups mushrooms sliced
  • 1/4 tsp dried thyme
  • 1/4 cup shallot sliced
  • 1 bunch (about 5 cups) kale stems removed, leaves roughly chopped
  • 5 large eggs
  • 3 cups milk
  • 1 cup flour
  • 12 oz Smoked Gruyere Cheese, shredded Or any cheese of your choice
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees.
    Grease (or spray with cooking spray) a 3 Qt casserole dish.
  2. In a cast iron pan, cook the bulk sausage on medium heat until brown.  Using a slotted spoon, removed the sausage from the pan, and place on a paper-towel lined plate.  
  3. Keep the burner on, and add a Tbsp or 2 of butter to the sausage grease.  When the butter melts, add the mushrooms, shallots, and thyme, and cook until the mushrooms are slightly browned and the shallots are soft.  Salt and pepper to taste.  Using a slotted spoon, remove the mushrooms and shallots from the pan and set aside.
  4. With the burner still on, add a drizzle of olive oil to the pan.  When hot, add the kale, and cook for a few minutes, until it turns bright green and wilts. Season with salt and pepper.  Turn off the burner and set aside.  
  5. In a large bowl, whisk together the eggs, milk, and flour.  Salt and pepper to taste (about 3/4 tsp kosher salt).  
  6. To assemble the egg bake:  
    Sprinkle half the cheese on the bottom of the prepared casserole dish.  Pour in the egg mixture.  Next, layer the dish with the sausage, mushrooms and shallots, and kale.  Top with the remaining cheese.