Kale and Egg Breakfast Bake

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Disclosure: Compensation was provided by ConAgra PAM via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of the sponsor.

It’s not uncommon to see “breakfast” served for dinner around here. We typically have breakfast for dinner at least once a week. It’s easy, healthy, and my family loves breakfast!

Although, breakfast doesn’t always serve enough of the vegetables that I try often try and shove in front of my kids as often as I can (because…picky kids!). That’s why making an egg bake is a simple and effective way to get some veggies in.

Really, you can load your egg bake up with anything you want! This particular one also makes a good “meatless” Monday meal! Since there’s no meat in it, but you could easily toss in some diced ham or crumbled bacon.

Anyways, it’s easy, and that’s what this mom likes best!

Kale and Egg Breakfast Bake

Ingredients

  • 8 eggs
  • 4 cups baby kale
  • 1/2 cup cottage cheese
  • salt and pepper
  • PAM Coconut Oil Spray

Directions

1. Preheat oven to 375 degrees. Spray baking dish with PAM Coconut Oil spray.

2. In a mixing bowl whisk eggs together. Mix in cottage cheese, and set aside.

Kale and Egg Breakfast Bake1

3. Spray frying pan with PAM Coconut Oil spray, and cook baby kale over medium heat, just a few minutes until wilted.

Kale and Egg Breakfast Bake

5. Cover kale with egg mixture. Add salt and pepper to taste.

 

6. Bake uncovered 20-30 minutes, until cooked through.

 

Serve with toast and fresh fruit and you’re good to go!

 

 

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