Yes, you read that right! I served kale for breakfast…and The Farmer loved it! This is not the coarse, chopped kale that is hard to enjoy but tender baby kale that is similar to baby spinach. I substituted the baby kale for the spinach in a breakfast strata recipe with turkey sausage, cheese, a delicious rustic bread and scrambled eggs. Delicious! The creamy California Reed avocados were perfect with this dish!
Brown 1 pound of turkey sausage in a skillet, and then wilt 2 cups of fresh baby kale into the meat. Meanwhile, whisk 4 extra large eggs with 1 1/2 cups of milk.
Cut up 6 slices of bread….you can use any bread you like. I used a flourless 7 grain bread this time. Butter the casserole dish, put in a layer of bread, then put the sausage and kale on top, and add 1/4 cup of grated cheese. I used Italian 6-cheese blend this time, but cheddar is really good too. Top it off with the rest of the bread cubes and then pour the egg/milk mixture over the top. Let the eggs soak into the bread…you can take a spoon and squish the bread down into the eggs. Cover with foil, and put something heavy on top so that the bread will continue to soak up the egg. (I used a jug of maple syrup.)
In the morning, turn on the oven to 350 degrees, put in the casserole and bake for 50-60 minutes. Make sure the eggs have cooked completely. Serve hot from the oven…and add some California avocado slices! Creamy Reed variety are in still in season here on the ranch.
Thank you to OrganicGirl for sending me some of their brand new 100% baby kale to try! I am delighted to know that baby kale has the same nutrition benefits of mature kale, but it’s tender and tasty…flavorful without being bitter.
I received one box of OrganicGirl 100% Baby Kale, was not compensated for this post, and all opinions are mine.