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Kale, Bacon, and Cheese Breakfast Casserole

Kale, Bacon, and Cheese Breakfast Casserole
  • Category

    Main Dish

  • Cusine



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


Preheat oven to 375F/190C. 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.   Stack up the kale leaves and 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.   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 Spike Seasoning , 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.   Bake 22-25 minutes or until the casserole is set and the top is lightly browned.   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.