Kale, Potato, and Bacon Egg Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 13.7 g
  • Cholesterol: 211.6 mg
  • Sodium: 317.0 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Kale, Potato, and Bacon Egg Casserole calories by ingredient
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My variation of an Egg Casserole My variation of an Egg Casserole
Number of Servings: 6


    1 serving 1 small red potatoe (by KR1345)
    3 serving Bacon, Wright Smoked Bacon - 2 slices
    2 cup, chopped Kale
    6 large Egg, fresh, whole, raw
    3 tbsp chopped Fresh Chives
    1 clove Garlic
    .5 cup Dairy, Milk - Whole - 1 cup
    1 cup Colby and Monterey Jack Cheese shredded


you can use spinach instead of kale
You can use microwaveable bacon instead and saute the chives/garlic/kale in olive oil
Use low-fate cheese and milk options


Dice potato and put aside
Cook bacon and set aside on paper towel
Saute chives and garlic in bacon grease, add Kale until wilted
Mix Eggs, milk, cheese together
Add bacon and potato-mix
Add Kale/chives/garlic
Season with a dash of salt and pepper
Pour into greased glass pan
Cook at 375 for 22-25 min.
Will keep in the fridge for a week, heat in microwave for about 1 minute

Serving Size: about a cup

Number of Servings: 6

Recipe submitted by SparkPeople user BRIANASTEELMAN.

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