sausage egg bake

We love a good brunch around here. Holiday or no holiday.

And my favorite thing to do is an egg bake of some sort. It’s easy, incredibly tasty, can be prepped ahead of time, and thrown in the oven with no excess fuss.

Leaving you free to do whatever you need to be doing.

Ingredients:

1 Tbsp evoo

1 lb groiund breakfast sausage

1 leek, sliced and rinsed

1 fennel bulb, minced

1 clove garlic, minced

2 handfuls baby kale

10 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

8oz creme fraiche

6 oz jack cheese, shredded

1/2 cup melted butter

2 Tbsp maple syrup

Directions:

Preheat oven to 350.

Heat evoo over medium high heat to shimmering. Add in ground sausage, and cook until browned.

Remove sausage from pan, and place in an oven safe casserole dish.

Add leek, fennel, garlic and kale to the pan. Lower heat to low. Sautee vegetables until slightly softened. Add vegetables to sausage, along with shredded jack cheese, and stir to combine.

Add cracked eggs to a blender, pulse to combine until eggs have lightened in color and are fluffy.

Add flour, baking powder, salt, pepper, and creme fraiche, melted butter, and maple syrup. Pulse until combined.

Pour egg mixture over sausage and veggies. Giving a stir to combine.

Bake 40 - 45 minutes, until eggs no longer jiggly.