2314. KALE, BACON and CHEESE BREAKFAST CASSEROLE

makes 4-6 servings


1 large bunch kale (8 oz. sliced kale strips)
1 tablespoons olive oil
4 slices bacon, cooked very crisp, crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste
fresh ground black pepper to taste
1 teaspoon Spike Seasoning (optional)

Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels. Trim off kale stems, then wash the kale and spin dry or dry with paper towels. Stack up the kale leaves and cut in thin crosswise strips. Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 1-2 minutes. In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning, and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. Bake 22-25 minutes or until the casserole is set and the top is lightly browned. Serve hot, with a dollop of low-fat sour cream if desired.


bacon recipe courtesy of: Kalyn, Kalyn's Kitchen, August 30, 2011