Kale and Mushroom Breakfast Casserole

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 252.7

Total Fat: 15.8 g
Cholesterol: 331.9 mg
Sodium: 305.7 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.6 g
Protein: 21.1 g

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

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

Minutes to Prepare: 20

Minutes to Cook: 35

Number of Servings: 6

Ingredients

8.0 oz Mozzarella Cheese, part skim milk

10.0 large Egg, fresh, whole, raw

1.0 tsp Thyme, ground

2.0 1tsp Olive Oil

2.0 cup, chopped Kale

1.0 cup, pieces or slices Mushrooms, fresh

0.5 large Onions, raw

1.0 small Peppers, sweet, red, fresh

Directions

Preheat oven to 375°F. 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: 6.0

Recipe submitted by SparkPeople user WIZARDCHICA.