2
cups finely shredded kale or chopped baby spinach leaves
1
tablespoon olive oil
1
clove garlic, finely chopped
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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.
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Swap out the goat cheese for crumbled feta cheese instead!
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