KALE EGG BAKE RECIPES
KALE AND OLIVE EGG BAKE RECIPE - BETTYCROCKER.COM
Ready in 55 minutes, our vegetarian egg bake pairs the bite of fresh kale with the saltiness of olives for a great brunch option.
Provided by Inspired Taste
Total Time 55 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch quiche dish or glass pie plate with cooking spray.
- In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add kale and salt. Cook 2 to 3 minutes, stirring occasionally, until kale begins to wilt. Spoon mixture into quiche dish. Top with olives.
- In medium bowl, beat Bisquick mix, milk and eggs with whisk. Pour over kale and olive mixture.
- Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : ServingSize 1 Serving
SAUSAGE, EGG AND KALE CASSEROLE RECIPE - NYT COOKING
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Total Time 1 hours
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http//schema.org, Calories 229, UnsaturatedFatContent 9 grams, CarbohydrateContent 5 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 9 grams, SodiumContent 330 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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KALE AND OLIVE EGG BAKE RECIPE - BETTYCROCKER.COM
Ready in 55 minutes, our vegetarian egg bake pairs the bite of fresh kale with the saltiness of olives for a great brunch option.
From bettycrocker.com
Reviews 5
Total Time 55 minutes
From bettycrocker.com
Reviews 5
Total Time 55 minutes
- Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.
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Reviews 4.1
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Category Breakfast
Cuisine American
Calories 82 kcal per serving
From dailyappetite.com
Reviews 4.1
Total Time 20 minutes
Category Breakfast
Cuisine American
Calories 82 kcal per serving
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KALE, CHORIZO, EGG HASH RECIPE | ONE-PAN MEAL IDEAS
This simple one-pan hash of kale, chorizo and eggs is the perfect choice for a weekend brunch or a quick midweek supper.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
Find a frying pan for which you have a lid and set it over a medium high heat. Add the chorizo chunks and fry for 3–4 minutes until nicely crispy.
Reduce the heat and add the onion to the chorizo, the spicy juices from which will have oozed into the pan and be enough to cook the onion. Sweat gently, uncovered, for 5 minutes.
Wash the kale, then tear into bite-sized pieces and, with the cleaning water still clinging to the leaves, add it to the frying pan along with a pinch of salt. Put the lid on and leave the kale to wilt for 5–10 minutes.
Preheat the oven to 220°C/200°C fan/gas mark 7. Once the kale is wilted, take the pan off the heat. Stir the tomatoes into the pan, along with the double cream. Check the seasoning and adjust as needed.
Spoon the mixture into a small, ovenproof dish. Make two little hollows in the mixture and break an egg into each hole. Cover with foil and bake for 15–20 minutes or until the egg whites are just cooked and the yolks still runny. Serve with a hunk of bread for dipping.
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KALE, MOZZARELLA, AND EGG BAKE – KALYN'S KITCHEN
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