Appetizers / Soups / Salads

Kale, Potato, and Bacon Egg Casserole takes 10 minutes to prepare.

Kale, Potato, and Bacon Egg Casserole takes 22 minutes to cook.

Kale, Potato, and Bacon Egg Casserole makes 6 servings.

The ingredients for Kale, Potato, and Bacon Egg Casserole are:

1 serving 1 small red potatoe (by KR1345)
3 serving Bacon, Wright Smoked Bacon - 2 slices
2 cup, chopped Kale
6 large Egg, fresh, whole, raw
3 tbsp chopped Fresh Chives
1 clove Garlic
.5 cup Dairy, Milk - Whole - 1 cup
1 cup Colby and Monterey Jack Cheese shredded

Here is how you make Kale, Potato, and Bacon Egg Casserole:

Dice potato and put asideCook bacon and set aside on paper towelSaute chives and garlic in bacon grease, add Kale until wiltedMix Eggs, milk, cheese togetherAdd bacon and potato-mix Add Kale/chives/garlic Season with a dash of salt and pepperPour into greased glass panCook at 375 for 22-25 min. Will keep in the fridge for a week, heat in microwave for about 1 minuteServing Size: about a cupNumber of Servings: 6Recipe submitted by SparkPeople user BRIANASTEELMAN.

The nutritional information for Kale, Potato, and Bacon Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.9

• Total Fat: 13.7 g
• Cholesterol: 211.6 mg
• Sodium: 317.0 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 0.9 g
• Protein: 13.9 g