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:
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2 12oz packages soyrizo
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2 cups chopped kale
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16 eggs
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¼ cup coconut beverage or almond milk
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5 green onions, chopped
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½ tsp garlic powder
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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:
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Preheat the oven to 350 degrees.
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In a large saute pan or skillet, add in the crumbled soyrizo and the kale and saute on high for 4-5 minutes.
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Cover and reduce to low until the kale has wilted, about 3-4 more minutes. Remove form heat and let cool.
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In a large bowl, beat the eggs and milk until frothy, by either using an electric mixer or by hand.
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Season with garlic powder and salt and add in the chopped green onions.
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Once cooled, add in the soyrizo and kale mixture.
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Pour into a greased 9×13 casserole dish and stir to ensure the filling is evenly distributed in the egg.
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Bake for 37-40 minutes or until a knife, inserted in the center, comes out clean.
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Serve and enjoy!