Kale & Potato Egg Casserole

Happy Mother’s Day!

Make Mom’s morning special with this healthy and delicious egg bake. This recipe is loaded with protein, fiber, Vitamins A, C and K. Serve alongside a toasted English muffin, fresh fruit and a tall glass of fresh squeezed orange juice for a perfectly balanced start to your Sunday.

Kale & Potato Egg Casserole
Makes four servings.

Ingredients Kale & Potato Egg Casserole

  • 3 tbs olive oil, separated
  • 2 shallots, sliced thin
  • 2 cups of kale, stems removed & chopped
  • 3 small new potatoes, sliced thin
  • 1 garlic clove, diced
  • 1 lb Italian sausage
  • 6 eggs
  • 1/4 cup heavy cream
  • 1 cup smoked gouda, shaved
  • salt & pepper

Preheat oven to 350⁰.  Heat the two tablespoons of oil in a large skillet over medium heat. Sauté the shallots and potatoes for five minutes. Next add the kale, garlic, a pinch of salt & pepper, and cook for another five minutes until the potatoes are soft and kale has wilted; remove from skillet and set aside. Add one tablespoon of olive oil in the same skillet, cook the sausage until browned and set aside.

In a large bowl whisk the eggs, half the cheese, milk and seasoning. Pour the eggs over the potato mixture in an oiled, eight-inch baking pan. Sprinkle with remaining cheese and bake one the middle rack of your oven until golden; about 30 minutes. Serve warm or cold.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!