Breakfast

Zucchini Kale Bacon Egg Bake is for Breakfast.

Zucchini Kale Bacon Egg Bake takes several minutes to prepare.

Zucchini Kale Bacon Egg Bake takes several minutes to cook.

Zucchini Kale Bacon Egg Bake makes 9 servings.

The ingredients for Zucchini Kale Bacon Egg Bake are:

8 Eggs
1/3-1/2 C Skim Milk (calculated with 1/2c)
1/2 C Cheddar Cheese
1/2 tsp of Red Pepper Flake
1 Serrano Pepper, diced
2 tsp of Frank's RedHot
1/2# Bacon cooked and chopped/crumbled
(Calories calculated with pork, could use turkey)
3 C peeled and shredded Zucchini (dry with towel or let sit out)
2 C chopped Kale
3 tsp minced Garlic
1 Tbs Butter
salt and pepper to taste

Here is how you make Zucchini Kale Bacon Egg Bake:

Cook the half pound of bacon, do not get too crispy as it will cook in the oven too. Set bacon aside on paper towel to drain/cool down. Drain pan or get a clean one for the Kale. Put butter and garlic in, let melt before adding the Kale. Saute on med heat for about 3 minutes, before the kale gets wilted.While that is happening, mix eggs, milk, dry ground mustard, salt and pepper until frothy. Stir in the serrano pepper, red pepper flake and Red Hot. Then add the cheese, bacon, and kale/garlic. Lastly add the zucchini, folding it into the mixture.Preheat oven to 350 F.Spray non-stick spray into an 8"x8" glass pan and pour mixture in to the pan. The mixture should fill almost up to the top. Bake in oven for about 1h 15mins or until a knife inserted into the center, comes out clean.Serving Size:?about 9, 3x3 inch piece

The nutritional information for Zucchini Kale Bacon Egg Bake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 151.7

• Total Fat: 10.1 g
• Cholesterol: 179.6 mg
• Sodium: 257.2 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.5 g
• Protein: 9.8 g