Goat Cheese and Kale Egg Bake

Name: Goat Cheese and Kale Egg Bake
Prep time: 15 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, 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

3 Ratings

3 Reviews

Prep 15 min
Total 2 hr 5 min
Ingredients 10
Servings 8

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

By Pillsbury Kitchens

Updated May 3, 2021

Make With

Pillsbury Bread

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Original French Bread, 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

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.