Mushroom and Kale Egg Casserole
A hearty and nutritious baked egg casserole packed with mushrooms, kale, and cheese, perfect for breakfast or brunch.
Ingredients
olive oil
- 2 tablespoons extra-virgin olive oil (divided)
- 4 ounces sliced fresh wild mushrooms (about 1 cup)
- 1 medium red bell pepper (chopped, about 1¼ cups)
- 1 small yellow onion (chopped, about 1 cup)
- 0.25 teaspoon salt (divided)
- 1 5-ounce package baby kale
- 1.5 teaspoons garlic powder
- 0.25 teaspoon crushed red pepper
- 8 large eggs
- 0.5 cup small-curd 2% reduced-fat cottage cheese
- 0.33 cup whole milk
- 1.5 cups shredded Colby-Jack cheese (divided)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
- Cook sliced mushrooms in 1 tablespoon olive oil until browned, about 4 minutes, then evaporate moisture for 3 more minutes.
- Add bell pepper, onion, 1/8 teaspoon salt, and remaining olive oil; cook until softened, about 4 minutes. Stir in kale, garlic powder, and red pepper; cook until kale wilts, about 2 minutes. Cool for 5 minutes.
- Blend eggs, cottage cheese, milk, 3/4 cup cheese, and 1/8 teaspoon salt until smooth.
- Layer half of vegetable mixture in dish, pour egg mixture, then top with remaining vegetables and cheese. Bake for 40 minutes until golden. Rest 10 minutes before slicing.
Notes
This casserole is perfect for a nutritious breakfast or brunch, and can be prepared ahead of time.