The Breakfast Kitchen: Parisian Egg Bake

This egg bake was inspired by foods I had while in Paris in college. You could also use it as a twist on green eggs and ham for Dr Seuss Day.

The ingredients:

6 eggs

2 C egg whites

1 C diced ham

1-2 C chopped kale

Sauteed mushrooms

Butter

Herbes de provence seasoning

Olive oil

Baking powder

Salt and pepper

1 TBSP Dijon powder

1 C shredded Swiss cheese

The recipe:

Preheat oven to 375 degrees and grease 9x13 pan.

In a skillet, sautee the mushrooms in olive oil and butter. Add in the chopped mushrooms, kale, and diced ham. Season with herbes de provence.

In a bowl, add the eggs, egg whites, Dijon mustard, baking powder, salt, pepper, and herbes de provence. Mix well to combine.

Add shredded cheese to egg mixture.

Add the veggies and meat to the egg mixture and stir to mix well.

Add to 9x13 pan and bake for 30-35 minutes until eggs set.

Notes:

I forgot to add garlic powder but I think it would improve with it.

You can swap the kale for spinach or other greens if you like. If you use kale, I prefer the lacinato/tuscan kale over the curly it holds up better.