Egg, Kale, and Mushroom Bake (Make ahead!)
SERVES 6
INGREDIENTS
1 Tbsp Extra Virgin Olive Oil
1 8oz packs of cremini mushrooms (or mushrooms of tour choice), thinly sliced
1 cup red bell pepper, chopped
3/4 cup chopped scallion (onion or leeks)
3-4 cloves garlic, minced or chopped
1 6oz package of chopped baby kale
4 eggs
2 egg whites
3/4 cup of milk (or plant based milk)
1/4 Tsp ground pepper
1 Tbsp Dijon Mustard
6 oz crusty whole grain bread (IF YOU CAN FIT IN RESET, if not, omit)
3/4 cup shredded Gruyere or Swiss (or plant based cheese of choice)
1/4 cup crumbled feta cheese (or plant based cheese crumbles)
DIRECTIONS
Preheat oven to 350. Coat baking dish with avocado oil spray.
In a skillet add oil and cook mushrooms, pepper, onions, and garlic. Cook until tender. Add kale and cook until kale wilts.
In a medium bowl, whisk together eggs, milk, mustard, pepper, and salt.
Place bread cubes in the bottom of the baking dish (or omit). Top with vegetables, and Gruyere cheese. Pour egg mixture over ingredients in a baking dish and let sit for a few minutes. * you can stop here and cover with plastic and store in the refrigerator until ready to bake in the morning :). Let the mixture reach room temp before you bake the following day!
Bake for 45-50 min, or until temp reaches 160F. Let stand for 5 minutes. Top with feta cheese if so desired.
