Sunday Brunch: Baked Kale Cheese Hash Brown Casserole

Here’s a delicious and cozy recipe for a Baked Kale Cheese Hash Brown Casserole—perfect for brunch, dinner, or a hearty side!

Baked Kale Cheese Hash Brown Casserole

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups chopped kale (tough stems removed)
• 1 (20 oz) bag frozen shredded hash browns, thawed
• 1 ½ cups shredded cheddar cheese
• ½ cup grated parmesan cheese
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 4 large eggs
• 1 cup milk (or half and half for extra creaminess)
• Optional: ½ cup sour cream for added richness

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté Veggies:
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in chopped kale and cook until wilted, another 3–4 minutes. Remove from heat.
3. Mix It All Together:
   In a large bowl, combine the thawed hash browns, cooked onion and kale, cheddar, parmesan, garlic powder, paprika, salt, and pepper.
4. Make the Custard:
   In a separate bowl, whisk together eggs, milk, and sour cream (if using). Pour the mixture over the hash brown mix and stir until well combined.
5. Bake:
   Spread the mixture evenly into the prepared baking dish. Bake for 40–45 minutes, or until the top is golden and the center is set. Let it sit for 5–10 minutes before serving.

Tips & Add-Ins

• Add cooked crumbled sausage or bacon for a meatier version.
• Swap kale for spinach or swiss chard.
• Top with extra cheese in the last 10 minutes of baking for a melty crust.

Enjoy your cheesy, veggie-packed comfort dish! —Vita Daily