Bacon and Kale Breakfast Casserole
| 6 |
40 |
430 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
30 min |
4
|
This Bacon and Kale Breakfast Casserole can be prepared beforehand. WF: Spring, Summer, Fall, Winter
Ingredients
|
1 tbsp
|
Extra virgin olive oil
|
|
3 cup
|
Kale
(Chopped)
|
|
227 gm
|
Bacon, uncured, Nature's Choice
(Chopped)
|
|
10 large egg
|
Egg
|
|
1 dash
|
Celtic sea salt
|
|
1 dash
|
Black pepper
|
Instructions
- Heat oil in a frying pan and saute kale until tender (about 3-4 minutes).
- Divide and layer kale and bacon in indicated number of greased 8x8 foil pan.
- Crack eggs into a large bowl. Whisk together and season with salt and pepper.
- Pour over ingredients in the pan.
- Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned.
Nutrition Facts
Per Portion
Calories
430
Calories from fat
275
Calories from saturated fat
129
Total Fat
31 g
Saturated Fat
14.3 g
Trans Fat
0.1 g
Polyunsaturated Fat
2.6 g
Monounsaturated Fat
8.1 g
Cholesterol
538 mg
Sodium
1602 mg
Potassium
324 mg
Total Carbohydrate
5.3 g
Dietary Fiber
2.1 g
Sugars
2.0 g
Protein
34 g
Dietary servings
Per Portion
| Meat |
0.8 |
| Meat Alternative |
1.4 |
| Vegetables |
0.7 |
Energy sources
