Sausage and Kale Breakfast Casserole with Biscuit Topping Recipe

Sausage & Kale Breakfast Casserole with Biscuit Topping


Prep Time

Total Time

Gluten Free


15 min

45 min


Butternut squash biscuits top fresh kale and savory pork sausage in this modern twist on a breakfast casserole.

Pork Sausage Stuffing

This recipe is made with

Uncooked Pork Sausage Roll, Mild

Product Information


12 ounces Jones Dairy Farm All Natural Ground Pork Sausage
1/4 onion, chopped
2 cups kale, chopped
8 eggs, lightly beaten
1 cup skim milk, divided
Black pepper to taste
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup butternut squash puree
Cayenne pepper to taste


Step 1
Preheat oven to 350˚F. In large cast iron skillet, brown sausage over medium heat, breaking it up with as it cooks. Remove sausage from pan and let drain on paper towel-lined plate.

Step 2
Return skillet to stovetop and add onion; cook 3-4 minutes or until softened. Add kale and 1/4 cup water. Cook, stirring frequently, until kale wilts. Stir in sausage; remove from heat.

Step 3
In large bowl, whisk together eggs and 1/4 cup milk; pour over kale and sausage mixture. Season with black pepper.

Step 4
In large bowl, combine remaining 3/4 cup milk, flour, baking powder, salt, squash puree and cayenne pepper; mix to form thick dough. Spread dough in even layer over top of pan.

Step 5
Transfer to oven and bake 30-40 minutes or until biscuit topping is cooked through.

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