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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.4
  • Total Fat: 17.5 g
  • Cholesterol: 326.7 mg
  • Sodium: 280.4 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 15.9 g

View full nutritional breakdown of Kale, Bacon, and Cheese Breakfast Casserole calories by ingredient
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Kale, Bacon, and Cheese Breakfast Casserole

Submitted by: GOOSIEMOON

Introduction

From Kaylyn's Kitchen blog From Kaylyn's Kitchen blog
Number of Servings: 6

Ingredients

    Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels.

    Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn't have to be completely dry but shouldn't be dripping with water.) Stack up the kale leaves and cut in thin crosswise strips. (I used small kale leaves from my garden. If you're using a bunch of large kale leaves you might need to cut out the center rib.)

    Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 3-4 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more.)

    In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning (if using), and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)

    Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don't worry if the center puffs up; it will settle down when the casserole cools.)

    Serve hot, with a dollop of low-fat sour cream if desired. This will keep at least a week in the fridge and can be reheated in the microwave. Don't heat more than a minute or two, or the eggs will get rubbery.


Directions

1 large bunch kale (8 oz. sliced kale strips)
1 T olive oil
4 slices bacon, cooked very crisp,
fat blotted off with paper towel, then crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste (I like Veg-Sal in this)
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional but good)


Serving Size: Makes 6 breakfast servings

Number of Servings: 6

Recipe submitted by SparkPeople user GOOSIEMOON.






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