YOUR SOLIN GENERATED RECIPE
Savory Baked Sausage and Kale Strata
A hearty, protein-packed strata featuring lean Italian chicken sausage, vibrant kale, and a rich custard of eggs and reduced-fat cheddar. Perfectly seasoned with a pinch of garlic and salt, this baked dish offers satisfying warmth and texture in every bite.
INGREDIENTS
4 ounces Italian Chicken Sausage
1 cup chopped Kale
2 large Eggs
1/4 cup shredded Reduced-Fat Cheddar Cheese
1/2 cup Nonfat Milk
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Remove the sausage from its casing (if necessary) and crumble it into a skillet over medium heat. Cook until browned, about 5-7 minutes.
Add the chopped kale to the skillet with the sausage and sauté until wilted, about 2-3 minutes. Season with a pinch of salt, pepper, and garlic powder. Transfer the mixture to the greased baking dish.
In a separate bowl, whisk together the eggs and nonfat milk until fully combined. Stir in the shredded reduced-fat cheddar cheese, and season lightly with salt and pepper.
Pour the egg mixture over the sausage and kale in the baking dish, ensuring even distribution.
Bake in the preheated oven for 20-25 minutes, or until the custard is set and lightly golden on top.
Allow the strata to cool for a few minutes before slicing and serving.