Kale, Bacon, and Cheese Breakfast Casserole

Ingredients

• 1 large bunch kale
• 1 T olive oil
• 4 slices bacon, cooked very crisp
• 3/4 cup grated cheese
• 10 eggs
• salt to taste
• fresh ground black pepper to taste
• 1 tsp. Spike Seasoning

Directions

1. Heat the oven to 375F/190C. Coat a medium-sized glass or crockery casserole dish with nonstick spray.
2. Remove the stems from the kale, wash the leaves, and dry them in a salad spinner or with paper towels. The kale does not need to be bone-dry, but it should not be wet enough to drip.
3. Pile the kale leaves together and slice them crosswise into thin ribbons. If the leaves are large, cut away the center rib as needed before slicing.
4. Warm the olive oil in a very large frying pan. Once the oil is hot, put in all the kale at once and turn it with a turner until the leaves have wilted, about 1-2 minutes. For softer kale in the casserole, cook it 1 or 2 minutes longer.
5. Cook the bacon until it is very crisp, then press away as much grease as possible with paper towels.
6. In the prepared casserole dish, arrange the kale, crumbled bacon, and cheese in layers.
7. Crack the eggs into a bowl or large glass measuring cup. Add salt, pepper, and Spike Seasoning if you are using it, then beat thoroughly with a fork.
8. Pour the beaten eggs over the kale, bacon, and cheese. With the fork, gently stir the mixture so the eggs are spread throughout. It may look like there are not enough eggs, but that is just how it should look.
9. Bake for 22-25 minutes, until the eggs are set and the top has a little color. If the middle rises while it bakes, do not worry; it will sink back down as the casserole cools.
10. Serve hot, adding a dollop of low-fat sour cream if desired. Leftovers will keep at least 1 week in the refrigerator and can be warmed in the microwave. Do not reheat for more than 1 minute or 2, or the eggs can turn rubbery.