Chicken Kale Casserole

If you’re looking for the perfect, easy Christmas morning breakfast that is not sweet & packed with protein – look no further – you have found the perfect recipe! Once the veggies and meat are pre-cooked, it goes into the oven and you can get back to opening presents. Or playing with toys, no judgements. 40 minutes later and BAM, breakfast is served.

This casserole is paleo and whole 30 compliant. I do have to admit I don’t really like the word casserole. It’s so old school… but at least when I use it people know what I’m talking about. And I don’t have a better suggestion (egg bake sounds so boring), so I’m sticking with it.

Every Christmas present that I have ordered online has arrived (except one I ordered for the dogs). But, I haven’t opened the boxes yet. All the boxes are just sitting in a large pile near the wrapping paper – maybe they’ll wrap themselves? And now that you have this recipe, you can get back to wrapping too!

Chicken Kale Casserole
  • 1 tsp avocado oil
  • 1 lb chicken breakfast sausage
  • 12 mushrooms
  • 2 whole jalapeños, diced
  • 1 whole onion, diced
  • Salt and Pepper, to taste
  • 1 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1 bunch kale, chopped
  • 4 eggs
  1. Preheat oven to 375 degrees Fahrenheit.

  2. While the oven is preheating, heat cast iron skillet on medium heat. Add avocado oil

  3. Once oil is hot, add sausage, onion, and jalapeños to hot skillet. Cook for 5 minutes

  4. Add mushrooms, spices, and salt & pepper. Mix well and cook for 10 minutes. Add kale and cook 5 more minutes

  5. After adding kale, in separate bowl, crack 4 eggs and beat. Set aside

  6. Once kale is wilted, pour skillet mixture into greased baking pan (12x8.75). Pour egg mixture over top and ensure it's evenly spread

  7. Cook 40 minutes or until egg sets. Cool for a few minutes, serve & enjoy!

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