Kale And Olive Egg Bake Recipes
15-MINUTE SHEET PAN KALE AND EGG BAKE
Provided by Lisa Lin
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF (190ºC). Brush 1 to 1 1/2 tablespoons of olive oil over a medium rimmed baking sheet, enough to coat the baking sheet. You can also use cooking spray. Set baking sheet aside.
- Toss the chopped kale with the remaining tablespoon of oil. Sprinkle a pinch of salt on the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.
- Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.
- Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny. Start check the eggs after 5 minutes to see if the whites have settled. If you're using a dark baking sheet, the cooking time will be shorter. Different ovens distribute heat differently, so the cooking time can vary.
- Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.
- Serve the kale and egg bake with toast.
KALE AND OLIVE EGG BAKE
Ready in 55 minutes, our vegetarian egg bake pairs the bite of fresh kale with the saltiness of olives for a great brunch option.
Provided by Inspired Taste
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch quiche dish or glass pie plate with cooking spray.
- In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add kale and salt. Cook 2 to 3 minutes, stirring occasionally, until kale begins to wilt. Spoon mixture into quiche dish. Top with olives.
- In medium bowl, beat Bisquick mix, milk and eggs with whisk. Pour over kale and olive mixture.
- Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : ServingSize 1 Serving
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