Sausage and Kale Breakfast Casserole with Biscuit Topping
This breakfast casserole can be made ahead of time! Refrigerate the biscuit dough right in the mixing bowl, then add it to the pan just before baking.
- 1 roll 12oz Jones Dairy Farm All-Natural Pork Sausage
- ½ onion chopped (about 1/4 cup)
- 2 cups chopped kale
- 8 eggs beaten
- ¼ cup skim milk
- cracked black pepper
- 2-1/4 cups Gold Medal® all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup skim milk
- ½ cup butternut squash puree
- 2 dashed cayenne pepper
Heat oven to 350ºF.
Brown the sausage in a cast iron skillet set over medium heat, breaking it up with the back of a spoon as it cooks. Remove the sausage from the pan and let it drain on some paper towels. Return the pan to the stove and add the onion; cook 3-4 minutes or until softened. Add the kale and 1/4 cup water. Cook, stirring frequently, until the kale wilts. Stir in the sausage; remove from heat. Whisk together the eggs and milk; pour over top. Season with black pepper.
Combine the remaining ingredients in a mixing bowl. Mix well to form a thick, wet dough. Spread the dough in an even layer over the top of the pan.
Transfer to the oven and bake 30-40 minutes or until biscuit topping is cooked through.