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Holiday Breakfast Tart with Sausage and Kale

Holiday Breakfast Tart With Sausage And Kale

Created by Jenny Rosenstrach, creator of the blog Dinner: A Love Story and the New York Times bestselling author of Dinner: The Playbook and Dinner: A Love Story.

It goes without saying that I love all the big feasts around the holidays -- the multi-course Christmas Eve extravaganza at my Uncle's; Christmas Dinner itself, anchored by the once-a-year showcasing of my mother-in-law's port-marinated filet; our own family-of-four's annual fancy feast with the kids, complete with fussy finger foods like gougeres. But arguably my most favorite excuse to get around the table is a meal that for whatever reason can fly under-the-radar -- the post-gift-opening brunch. This year, I'm not going to be the short-order scrambled egg and pancake elf that I usually am. I'm going to have a few of these tarts made ahead of time, so all I need to remember to do when I wake up on Christmas morning is cover them with foil and heat in a 300°F oven for 25 minutes. Perfect.

Total Time: More Than 60 Mins


  • 1 store-bought pie crust, pressed into a 9-inch tart dish 
  • 3⁄4 cup milk 
  • 3⁄4 cup half-and-half or heavy cream 
  • 3 eggs
  • salt and pepper to taste
  • 5 links Applegate Naturals® Classic Pork Breakfast Sausage or Applegate Naturals® Chicken & Sage, thawed
  • 1⁄2 small onion, sliced 
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes (optional)
  • 5-6 leaves, lacinato/Tuscan kale (the flat kind), stems trimmed, and chopped into bite-size pieces (about 1 cup packed)
  • 1/3 cup freshly grated Parmigiano-Reggiano 


  1. Preheat the oven to 375°F. 
  2. Prick the bottom of your pie crust all over with a fork and bake it for 8 minutes. 
  3. While it’s baking, in a large bowl whisk together the milk, half-and-half, eggs, salt and pepper. 
  4. Meanwhile, in a medium skillet over medium heat, brown sausages 5 to 6 minutes, tossing frequently until cooked through. Remove from the pan, allow to cool, then roughly chop. 
  5. In the same pan, sauté the onions in olive oil with red pepper flakes for 6 minutes until golden. Add kale, more salt and pepper to taste, and cook until kale is slightly wilted, about 1 minute. Remove onions and kale from pan and let cool completely.
  6. Fold in the kale-onion mixture and sausage pieces to the eggs.
  7. Carefully pour egg mixture into the pre-cooked tart shell, gently distributing kale and sausage bits evenly around the tart with a fork. Sprinkle Parmigiano-Reggiano all over top. 
  8. Bake for 35 to 40 minutes, until a knife inserted into the center comes out clean. If the top hasn’t turned an appealing golden brown, broil for a minute at the very end, watching carefully to make sure it doesn’t burn.