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!