Savory Baked Sausage and Kale Strata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Baked Sausage and Kale Strata

YOUR SOLIN GENERATED RECIPE

Savory Baked Sausage and Kale Strata

Enjoy a hearty and savory strata with a delightful mix of lean chicken sausage, vibrant kale, and a hint of melted reduced-fat cheddar. This dish offers a satisfying blend of textures and flavors, from the crisp edges of baked sausage to the tender, nutrient-rich kale, all brought together with a delicate egg and cheese custard. Perfect for any meal of the day!

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NUTRITION

556kcal
Protein
41.9g
Fat
39.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 links Chicken Sausage (170 g)

2 Large Eggs

1 cup Chopped Kale (67 g)

1/4 cup Reduced-Fat Cheddar Cheese (28 g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

    In a skillet over medium heat, slice the chicken sausages into rounds and lightly brown them for about 3-4 minutes. Remove from heat.

  • 3

    In a mixing bowl, whisk together the eggs and then stir in the reduced-fat cheddar cheese. Season with a pinch of salt and pepper if desired.

  • 4

    Add the chopped kale to the egg mixture, then gently fold in the browned sausage slices.

  • 5

    Transfer the mixture into the prepared baking dish, ensuring an even spread.

  • 6

    Bake in the preheated oven for 20-25 minutes until the custard is set and the top is lightly golden.

  • 7

    Let it cool slightly before serving. Enjoy your savory strata warm or at room temperature.

Savory Baked Sausage and Kale Strata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Baked Sausage and Kale Strata

YOUR SOLIN GENERATED RECIPE

Savory Baked Sausage and Kale Strata

Enjoy a hearty and savory strata with a delightful mix of lean chicken sausage, vibrant kale, and a hint of melted reduced-fat cheddar. This dish offers a satisfying blend of textures and flavors, from the crisp edges of baked sausage to the tender, nutrient-rich kale, all brought together with a delicate egg and cheese custard. Perfect for any meal of the day!

NUTRITION

556kcal
Protein
41.9g
Fat
39.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 links Chicken Sausage (170 g)

2 Large Eggs

1 cup Chopped Kale (67 g)

1/4 cup Reduced-Fat Cheddar Cheese (28 g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

    In a skillet over medium heat, slice the chicken sausages into rounds and lightly brown them for about 3-4 minutes. Remove from heat.

  • 3

    In a mixing bowl, whisk together the eggs and then stir in the reduced-fat cheddar cheese. Season with a pinch of salt and pepper if desired.

  • 4

    Add the chopped kale to the egg mixture, then gently fold in the browned sausage slices.

  • 5

    Transfer the mixture into the prepared baking dish, ensuring an even spread.

  • 6

    Bake in the preheated oven for 20-25 minutes until the custard is set and the top is lightly golden.

  • 7

    Let it cool slightly before serving. Enjoy your savory strata warm or at room temperature.