Kale-tomato brunch bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Fresh Kale, 1 cup, chopped Red Ripe Tomatoes, .8 large whole (3" dia) Fresh Mozzarella, 8 oz 1.3 Tbsp. Bacon grease - cooking fat - 8 Eggs - organic, pastured (free-range)1 tsp.Herbs de provence1/2 tsp Black pepper (to taste)1/2 tsp. Himalayan salt (to taste)
Saute kale in bacon grease. Spread evenly over bottom of greased casserole dish. Slice large ripe tomato thinly -- I used 6 slices, so had a wee bit of tomato left -- and layer over kale.
Layer thinly sliced fresh mozzarella over tomato & kale.
Mix eggs with salt, pepper, herbs de provence until fluffy & light. Pour gently over layers in casserole.
Bake at 350 degrees 30-40 minutes, until eggs are well-set and golden brown.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSMNETC.
Layer thinly sliced fresh mozzarella over tomato & kale.
Mix eggs with salt, pepper, herbs de provence until fluffy & light. Pour gently over layers in casserole.
Bake at 350 degrees 30-40 minutes, until eggs are well-set and golden brown.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSMNETC.
Nutritional Info Amount Per Serving
- Calories: 359.7
- Total Fat: 26.1 g
- Cholesterol: 416.0 mg
- Sodium: 328.8 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.1 g
- Protein: 23.5 g