Saturday, March 15, 2014

Kale Egg Casserole

A great, healthy breakfast!


  • 8 eggs
  • 2.5 cups milk
  • 1 cup frozen kale
  • 1/2 cup onion
  • 2 cloves garlic
  • 1 cup cheese
  • Oil for cooking
  • salt and pepper to taste


Preheat oven to 375.
Thaw kale and squeeze as much water out of it as possible. Set aside. Finely chop garlic and onion. In a saute pan, heat oil on medium heat. Cook onion and garlic until onion is translucent. Allow to cool fully. In a bowl, whisk together the eggs, milk, salt, pepper, kale, and cooled onion-garlic mixture.
Brush a casserole dish with oil and put 1/2 the cheese on the bottom. Pour in the egg mixture and top with the remaining cheese. Put in oven and cook until eggs are set and no longer wiggly.

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