The Breakfast Kitchen: Tuscan Egg Bake

I wanted to try a new type of kale for me, the tuscan kale. This egg dish was a great way to use it. 

The ingredients:

6 eggs

2 C egg whites

2 C tuscan kale

1 C crumbled bacon

1/2 C chopped roasted red pepper

1 can chopped portabella mushrooms

1 tsp garlic powder

Tutto porchetta seasoning

1/2 TBSP baking powder

1/2  mozzarella

1/4 C grated parmesan

The recipe:

Preheat the oven to 400 degrees.

In a skillet, cook the bacon, chopped kale, roasted red peppers, and mushroom until wilted. Cool.

Add a pinch of pepper then a tsp tutto porchetta seasoning.

In a bowl, mix eggs, egg whites, pinch salt and pepper, 1 tsp tutto porchetta and garlic powder, plus the baking powder.

Mix in the mozzarella and the meat mixture.

Pour into greased baking dish.

Bake for 30 minutes.