Vegetarian

Kale and Mushroom Breakfast Casserole is for Breakfast.

Kale and Mushroom Breakfast Casserole takes 20 minutes to prepare.

Kale and Mushroom Breakfast Casserole takes 35 minutes to cook.

Kale and Mushroom Breakfast Casserole makes 6 servings.

The ingredients for Kale and Mushroom Breakfast Casserole are:

8.0 oz Mozzarella Cheese, part skim milk
10.0 large Egg, fresh, whole, raw
1.0 tsp Thyme, ground
2.0 1tsp Olive Oil
2.0 cup, chopped Kale
1.0 cup, pieces or slices Mushrooms, fresh
0.5 large Onions, raw
1.0 small Peppers, sweet, red, fresh

Here is how you make Kale and Mushroom Breakfast Casserole:

Preheat oven to 375?F. Spray a casserole with cooking spray, and set aside. In a large frying pan, heat the oil and cook the onions over lowest heat for 6-8 minutes, until quite soft and beginning to brown lightly. Add the bell pepper, mushrooms and kale, and cook for 3-4 minutes, until the kale wilts and the pepper softens. Stir in the thyme. Remove from heat and allow to cool for 5 minutes. In a large mixing bowl, whisk the eggs until they are well combined. Add the milk and cheese, and mix well. Season with black pepper. When the vegetables are coolish, mix them with the eggs, and pour everything into the prepared casserole dish. Bake uncovered at 375F for 35 minutes. Remove from the oven, and let the casserole sit for 5 minutes. Serve warm or at room temperature. Serving Size: 6 ServingsNumber of Servings: 6.0Recipe submitted by SparkPeople user WIZARDCHICA.

The nutritional information for Kale and Mushroom Breakfast Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 252.7

• Total Fat: 15.8 g
• Cholesterol: 331.9 mg
• Sodium: 305.7 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.6 g
• Protein: 21.1 g

The dietary needs meet for Kale and Mushroom Breakfast Casserole is Vegetarian