INGREDIENTS: 1 large bunch kale (1 1/2 cup packed kale strips thinly sliced) **You can use kohlrabi leaves or swiss chard for this recipe too!
1 T olive oil
4 slices bacon, cooked very crisp (see notes)
3/4 cup grated cheese (see notes)
salt to taste (see notes)
fresh ground black pepper to taste
Seasonings of choice INSTRUCTIONS:
Preheat oven to 375F. Spray a medium-sized glass or crockery casserole dish with nonstick spray.
Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn’t have to be completely dry but shouldn’t be dripping with water.)
Stack up the kale leaves, cut out the center stems, and then cut in thin crosswise strips.
Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it’s all wilted, about 1-2 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more. I like the kale to be slightly chewy.)
Cook the bacon until it’s very crisp, blotting as much fat as you can with paper towels.
In the sprayed casserole dish, layer kale, crumbled bacon, and cheese.
Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and beat eggs well with a fork.
Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)
Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don’t worry if the center puffs up; it will settle down when the casserole cools.)
Serve hot, with a dollop of low-fat sour cream if desired.
This will keep at least a week in the fridge and can be reheated in the microwave. Don’t heat more than a minute or two, or the eggs will get rubbery.Kale, Bacon, and Cheese Breakfast Casserole – Kalyn's Kitchen (kalynskitchen.com)