Soyrizo and Kale Breakfast Casserole
SOYRIZO AND KALE BREAKFAST CASSEROLE😍
The best meatless breakfast casserole your future probably-running-late-for-work-and-no-time-to-cook-breakfast self will thank you for. Take 5 minutes today to prep this soyrizo and kale egg bake and have breakfast prepped and ready all week long. Now that’s a phrase powerful enough to fight the Sunday scaries away ;) Also a great recipe to have in your arsenal for when you’re cooking for large groups!
Tip for reheating: Place a damp paper towel over the egg square and cook in 30-45 second intervals until warmed through.
Serves 8-10.
Ingredients:
For the Vegetarian Breakfast Casserole:
2 12oz packages soyrizo
2 cups chopped kale
16 eggs
¼ cup coconut beverage or almond milk
5 green onions, chopped
½ tsp garlic powder
Salt to taste (keep in mind the soyrizo has a good amount of salt, so you’ll likely only need about ½ tsp here)
Directions:
For the Soyrizo and Kale Breakfast Casserole:
Preheat the oven to 350 degrees.
In a large saute pan or skillet, add in the crumbled soyrizo and the kale and saute on high for 4-5 minutes.
Cover and reduce to low until the kale has wilted, about 3-4 more minutes. Remove form heat and let cool.
In a large bowl, beat the eggs and milk until frothy, by either using an electric mixer or by hand.
Season with garlic powder and salt and add in the chopped green onions.
Once cooled, add in the soyrizo and kale mixture.
Pour into a greased 9x13 casserole dish and stir to ensure the filling is evenly distributed in the egg.
Bake for 37-40 minutes or until a knife, inserted in the center, comes out clean.
Serve and enjoy!
