Kale, mozzarella and egg bake
Delight in a nutritious and delicious Kale, Mozzarella, and Egg Bake, perfect for breakfast or brunch. Combining fresh kale, creamy mozzarella, and protein-rich eggs, this easy-to-make dish is seasoned with a touch of olive oil, onion, salt, and pepper. Start your day right with this wholesome and savory bake!
- 03 Apr 2025
- Cook time 38 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Discover a nutritious and satisfying dish with our Kale, Mozzarella, and Egg Bake recipe. This savory bake combines the health benefits of kale and the gooey deliciousness of mozzarella cheese, making it perfect for breakfast, brunch, or even a light dinner. Follow this simple guide to prepare a meal that’s packed with protein and flavor.
Ingredients:
Instructions:
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
- Add the kale to the skillet. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Remove from heat.
- In a large bowl, crack the 8 eggs.
- Add the dash of salt and black pepper.
- Whisk the eggs until the yolks and whites are fully combined.
- Add the cooked kale and onion mixture to the bowl with the beaten eggs.
- Add 1.5 cups of shredded mozzarella cheese.
- Stir everything together until well combined.
- Pour the egg mixture into the prepared baking dish, spreading it out evenly.
- Place the dish into the preheated oven.
- Bake for 25-30 minutes or until the eggs are fully set and the top is slightly golden brown.
- To check doneness, insert a toothpick or a knife into the center; if it comes out clean, the bake is ready.
- Remove the dish from the oven and let it cool slightly before serving.
- Cut into squares and enjoy your Kale, Mozzarella, and Egg Bake warm.
Tips:
- Make sure to thoroughly wash and dry the kale before using to remove any dirt or grit.
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Consider using a non-stick baking dish or lining your dish with parchment paper to prevent sticking.
- Sauté the onions until they're soft and translucent before adding them to the mixture for extra flavor.
- If you prefer a more seasoned dish, sprinkle in some garlic powder, chili flakes, or your favorite herbs.
- Let the bake cool for a few minutes before slicing to help it set and make serving easier.
- Store any leftovers in the refrigerator and reheat in the oven or microwave for an easy meal later on.
With this Kale, Mozzarella, and Egg Bake recipe, you’ve got a wholesome dish that’s sure to please any crowd. The combination of fresh kale, melty mozzarella, and fluffy eggs creates a delicious and nutritious meal. Enjoy it warm, and don’t hesitate to experiment with additional ingredients or spices to make this recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 2.93g | 1% |
| Fiber 0.99g | 3% |
| Sugar 0.90g | 1% |
| Fat | |
| Fat 14g | 17% |
| Saturated 6g | 19% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 260mg | 46% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.49mg | 37% |
| Vitamin B3 0.30mg | 2% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 90ug | 73% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 1.69mg | 15% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 210mg | 6% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 1.90mg | 17% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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