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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 8.6 g
  • Cholesterol: 52.8 mg
  • Sodium: 199.0 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Kale and Mushroom Breakfast Casserole calories by ingredient
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Kale and Mushroom Breakfast Casserole

Submitted by: WIZARDCHICA
Kale and Mushroom Breakfast Casserole

Introduction

This breakfast casserole (which I also like to serve for lunch) with kale, mushrooms and caramelized onions comes together in 20 minutes and bakes for an additional 35 This breakfast casserole (which I also like to serve for lunch) with kale, mushrooms and caramelized onions comes together in 20 minutes and bakes for an additional 35
Number of Servings: 6

Ingredients

    Cooking spray
    1/2 large red onion, diced
    2 tsp extra virgin olive oil
    1 small red bell pepper, diced
    1 cup sliced mushrooms (I like baby bellas)
    2 cups chopped kale
    1 tsp dried thyme leaf
    10 large eggs
    1/4 cup nonfat (skim) milk
    2 cups shredded cheese low-fat
    1/2 tsp fresh black pepper

Directions

Preheat oven to 375F. Spray a casserole with cooking spray, and set aside.

In a large frying pan, heat the oil and cook the onions over lowest heat for 6-8 minutes, until quite soft and beginning to brown lightly. Add the bell pepper, mushrooms and kale, and cook for 3-4 minutes, until the kale wilts and the pepper softens. Stir in the thyme. Remove from heat and allow to cool for 5 minutes.

In a large mixing bowl, whisk the eggs until they are well combined. Add the milk and cheese, and mix well. Season with black pepper. When the vegetables are coolish, mix them with the eggs, and pour everything into the prepared casserole dish.

Bake uncovered at 375F for 35 minutes.

Remove from the oven, and let the casserole sit for 5 minutes. Serve warm or at room temperature.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user WIZARDCHICA.






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