Mushroom & Kale Egg Bake

|Lynn Frey

Sometimes the garden decides what's for supper, and on this day, the kale was calling the shots.

Our kale was thriving and practically begging to be harvested. While I'm usually pretty good about chopping kale into fresh garden salads, this beautiful harvest deserved something a little more special. At the same time, our chickens were keeping us well supplied with eggs, and my fridge was lacking any thawed meat options, but we had fresh mushrooms.

I've made a lot of egg bakes over the years, but this one had the kids letting me know... "Mom, this is my favorite egg bake you've made."

Well, there you have it. The kids called it.

The combination of mushrooms, garden fresh kale, fresh garlic scapes, and farm-fresh eggs creates a simple meal packed with flavor. It's hearty enough for supper but just as perfect for breakfast or brunch.

We served ours alongside freshly picked peas, sweet strawberries straight from the garden, and homemade gluten-free waffles. 

And honestly, sometimes it's just fun to surprise everyone with breakfast for supper.

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Mushroom Kale Egg Bake

This Mushroom Kale Egg Bake became an instant family favorite when the kids declared it the best egg bake I've ever made. Packed with garden-fresh kale, mushrooms, garlic scapes, and farm-fresh eggs, it's an easy meal perfect for breakfast, brunch, or breakfast-for-supper nights.

Author
Lynn Frey
Prep Time
25 minutes
Cook Time
20 minutes
Servings
4 people
Category

Breakfast

Ingredients

  • 1T. Oil
  • ½ sm. Onion, Chopped
  • 2 Garlic Scapes, Chopped
  • 3 Baby Bell Mushrooms
  • 6 Leaves of Kale, Stem Removed, Chopped
  • 6 Eggs
  • ⅓ c. Milk
  • Salt & Pepper, to taste
  • ½ c. Shredded Cheddar Cheese, optional

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a cast iron skillet. Once oil is warm add in chopped onions, garlic scapes, mushrooms and saute. Sprinkle in a bit of salt and pepper.
  3. Once the onions & mushrooms have cooked down. Add in the kale and give it a good stir allowing the kale to becoming bright green as it cooks.
  4. Remove from heat and set aside.
  5. In a bowl add your eggs, salt and pepper and milk. Whisk until combined well. Stir in the onion & mushroom mixture.
  6. Pour egg mixture into a greased pie pan. Sprinkle the top with a layer of cheese. Into the oven for 20-25 minutes.