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. MORE+ LESS-

By Pillsbury Kitchens

October 10, 2013

can Pillsbury™ refrigerated French loaf, baked as directed on can

eggs

cups whipping cream

1/2

teaspoon salt

1/4

teaspoon black pepper

oz chèvre (goat) cheese, crumbled

1/2

cup shredded Cheddar cheese (2 oz)

cups finely shredded kale or chopped baby spinach leaves

tablespoon olive oil

clove garlic, finely chopped

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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.