Kale-tomato brunch bake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Kale-tomato brunch bake calories by ingredient
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Yummy weekend breakfast treat with a side of bacon. Yummy weekend breakfast treat with a side of bacon.
Number of Servings: 4


    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 provence
    1/2 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.

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Member Ratings For This Recipe

  • Incredible!
    Yummy - 10/12/14

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