Goat Cheese and Kale Egg Bake

(3)
  3 reviews
  • 15|min prep time
  • 2|hr|5|min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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