Vegetarian

Kale-tomato brunch bake is for Breakfast.

Kale-tomato brunch bake takes 10 minutes to prepare.

Kale-tomato brunch bake takes 30 minutes to cook.

Kale-tomato brunch bake makes 4 servings.

The ingredients for Kale-tomato brunch bake are:

Fresh Kale, 1 cup, chopped
Red Ripe Tomatoes, .8 large whole (3" dia)
Fresh Mozzarella, 8 oz
1.3 Tbsp. Bacon grease - cooking fat -
8 Eggs - organic, pastured (free-range)
1 tsp.Herbs de provence
1/2 tsp Black pepper (to taste)
1/2 tsp. Himalayan salt (to taste)

Here is how you make Kale-tomato brunch bake:

Saute kale in bacon grease. Spread evenly over bottom of greased casserole dish. Slice large ripe tomato thinly -- I used 6 slices, so had a wee bit of tomato left -- and layer over kale.Layer thinly sliced fresh mozzarella over tomato & kale.Mix eggs with salt, pepper, herbs de provence until fluffy & light. Pour gently over layers in casserole. Bake at 350 degrees 30-40 minutes, until eggs are well-set and golden brown.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CSMNETC.

The nutritional information for Kale-tomato brunch bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.7

• Total Fat: 26.1 g
• Cholesterol: 416.0 mg
• Sodium: 328.8 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 1.1 g
• Protein: 23.5 g