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Goat Cheese and Kale Egg Bake

This breakfast bake only looks difficult! It's actually super simple and big on flavor. Spinach is a great alternative to kale.

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  • prep time 15 min
  • total time 2 hr 5 min
  • ingredients 10
  • servings 8
 

Ingredients

1
can Pillsbury® refrigerated French loaf, baked as directed on can
8
eggs
2
cups whipping cream
1/2
teaspoon salt
1/4
teaspoon black pepper
4
oz chèvre (goat) cheese, crumbled
1/2
cup shredded Cheddar cheese (2 oz)
2
cups finely shredded kale or chopped baby spinach leaves
1
tablespoon olive oil
1
clove garlic, finely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line bottom only of 9x5-inch loaf pan with cooking parchment paper. Spray pan and parchment paper with cooking spray; set aside.
  • 2 Cut baked French loaf into 1/2-inch slices. Cut each slice into four pieces. In large bowl, beat eggs, cream, salt and pepper with whisk until well combined. Add bread and cheeses to egg mixture.
  • 3 In 10-inch nonstick skillet, cook kale, oil and garlic over medium-high heat 3 to 5 minutes, stirring frequently, until kale is cooked and slightly crispy. Add to egg mixture. Stir until well combined. Refrigerate mixture at least 1 hour.
  • 4 Spread egg mixture in loaf pan. Bake 40 to 45 minutes or until loaf is golden brown and eggs are baked through. Cool 5 minutes in pan on cooling rack. Run knife around edge of loaf to loosen from pan. Turn loaf out of pan. Cut into slices to serve.
  • 1 Heat oven to 350°F. Line bottom only of 9x5-inch loaf pan with cooking parchment paper. Spray pan and parchment paper with cooking spray; set aside.
  • 2 Cut baked French loaf into 1/2-inch slices. Cut each slice into four pieces. In large bowl, beat eggs, cream, salt and pepper with whisk until well combined. Add bread and cheeses to egg mixture.
  • 3 In 10-inch nonstick skillet, cook kale, oil and garlic over medium-high heat 3 to 5 minutes, stirring frequently, until kale is cooked and slightly crispy. Add to egg mixture. Stir until well combined. Refrigerate mixture at least 1 hour.
  • 4 Spread egg mixture in loaf pan. Bake 40 to 45 minutes or until loaf is golden brown and eggs are baked through. Cool 5 minutes in pan on cooling rack. Run knife around edge of loaf to loosen from pan. Turn loaf out of pan. Cut into slices to serve.

EXPERT TIPS

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Expert Tips

Swap out the goat cheese for crumbled feta cheese instead!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
490
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
20g,
20%
Trans Fat
1g
1%
),
Cholesterol
285mg
285%;
Sodium
580mg
580%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
15%;
Calcium
15%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.