Description
A warm, cheesy egg casserole packed with nutrient-rich kale and gooey mozzarella. Perfect for a cozy breakfast, weekend brunch, or a light dinner, this dish is quick to prepare, easy to customize, and loved by the whole family.
Ingredients
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8 large eggs
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1 cup milk (dairy or plant-based)
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1 ½ cups shredded mozzarella cheese
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2 cups chopped fresh kale, stems removed
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½ cup diced onions
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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¼ teaspoon red pepper flakes (optional)
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1 tablespoon olive oil or butter
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or butter.
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Heat a skillet over medium heat, add olive oil, then sauté onions and garlic until fragrant and translucent, about 3–4 minutes.
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Add red bell pepper and kale, cooking for 3–5 minutes until kale softens. Remove from heat and let cool slightly.
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In a large bowl, whisk together eggs, milk, salt, black pepper, paprika, and red pepper flakes until just combined.
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Stir in the sautéed vegetables and 1 cup of shredded mozzarella into the egg mixture.
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Pour mixture into the prepared baking dish, spreading evenly. Sprinkle remaining ½ cup mozzarella on top.
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Bake for 30–35 minutes, or until eggs are fully set and the top is golden and bubbly.
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Allow casserole to cool for 5–10 minutes before slicing and serving.
Notes
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Use fresh vegetables for best texture and flavor.
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Customize with additional vegetables or herbs as desired.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
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Reheat in a 350°F oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes