Kale Goat Cheese & Sun-Dried Tomato Egg Bake

This Kale Goat Cheese & Sun-Dried Tomato Egg Bake needs to be on your brunch menu! Using both whole eggs and egg whites, plus sautéed kale, goat cheese and topped with sun-dried tomatoes for a flavorful and tasty low carb dish.

So who is planning a Mother’s Day feast?! *raises hand* Since moving back to Michigan last week, this will be the first time since Christmas where my whole family will be together again. And I suppose since I’m banking on being back for quite a while, I’ll have many more holidays and celebrations to look forward to with everyone 🙂 I JUST missed my Mom’s birthday celebration (we were actually driving back that day) so I feel like I have to redeem myself and make sure I’m bringing some good food. This Kale Goat Cheese & Sun-Dried Tomato Egg Bake may or may not be on the menu…but some of the fam did already sample this recipe, so they might want something a little different. Plus I am in the mood for some baking…

But even if I don’t end up making this Kale Goat Cheese & Sun-Dried Tomato Egg Bake (wow, mouthful, sorry) for brunch this weekend, I’m definitely thinking YOU should, duh. Because if you’re like me you just really love eggs and can never pass up an egg dish anywhere. Whether it’s at a family gathering or at a restaurant, the eggs are on my plate. Looking back on brunching adventures, I’m definitely all about the savory menu options. When I opt for something sweet like french toast or pancakes, I’m just left wondering what the amazing breakfast sandwich, or omelette or fritatta would have tasted like…

Speaking of frittatas, I had one of the BEST of my life at Mother’s Bistro in Portland. A Greek frittata made with spinach, feta, and sun-dried tomatoes (okay, technically olives too but I left those out). It was so fresh and delicious. Right then and there I decided I needed to try adding more sun-dried tomatoes in my life. My original goal for this recipe was to actually make a true frittata, i.e. starting the process on the stove then finishing off in the oven. But that would have required my cast iron skillet, which was no where to be found… so I settled for an egg bake instead since all I could seem to find was my pie dish.

What you’ll need:

• kale
• garlic
• eggs
• egg whites
• milk
• seasoning
• goat cheese
• sun-dried tomatoes

After you saute the kale until it’s cooked down, you just add the ingredients to your prepared dish in the above steps and bake at 400F for about 45 minutes.

Super easy, and ready in less than one hour.

I’ve been loving using the leftover sun-dried tomatos on my lunch this past week too 😉 Definitely need to get some more!

★★★★★

5 from 1 reviews

How to Make…

Kale Goat Cheese & Sun-Dried Tomato Egg Bake

• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Total Time: 7 minute

• Yield: 8–10 1x
• Scale: 1x2x3x

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Ingredients

• 3 cups chopped kale
• 1 tsp minced garlic
• olive oil for pan
• 5 whole large eggs
• 3/4 cup liquid egg whites (or about 4 egg whites)
• 1/4 cup milk (or cream) of choice
• 1 1/2 tsp Italian seasoning (or your favorite all-purpose)
• 1/2 tsp red pepper flakes (optional)
• salt & pepper to taste
• 4 oz goat cheese, crumbled
• 2/3 cup chopped sun-dried tomatoes

Instructions

1. Preheat oven to 400F. Grease a 9″ pie dish or square baking dish and set aside.
2. In a medium-large skillet on medium heat, add about 1/2 TBS olive oil, minced garlic and kale. Cook and stir until kale is evenly coated in oil, sprinkle on sea salt here if you wish. Allow kale to cook down for about 3-5 minutes, stirring frequently. Remove from heat once kale has cooked down.
3. In a large bowl, add whole eggs, egg whites, milk, seasoning, red pepper flakes, plus salt and pepper to taste. Whisk until evenly combined.
4. In your prepared dish, add kale, then egg mixture, then top with crumbled goat cheese and sun-dried tomatoes. Bake for 35-45 minutes, or until middle has set. Allow egg bake to cool for about 10 minutes, before slicing and serving.

Recipes Notes:

-This recipe may also be baked in a larger dish, such as a 13×9 pan, your egg bake will just come out thinner, and you will have to adjust baking time accordingly.

-Wrap leftovers and store in fridge, up to 5 days.

Nutrition Information:

• Serving Size: 1 slice
• Calories: 122
• Sugar: 2
• Sodium: 155
• Fat: 8
• Saturated Fat: 3
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 5
• Fiber: 1
• Protein: 9
• Cholesterol: 98mg

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So tell me…

• what’s your favorite way to enjoy your eggs?
• Are you planning on making something special this weekend for Mother’s Day? I‘ll be making this cake, but with a lightened up cream cheese and yogurt frosting, just because I think my family may enjoy it better that way. I don’t want to scare them off with my cashew frosting adventures. :-p