Bacon Potato Kale Egg Casserole
An easy and healthy egg casserole recipe with bacon, potatoes, and kale!
Servings: 6 -8 servings
Calories: 451kcal
Ingredients
- 6 slices bacon chopped
- ½ white onion diced
- 4 cups Yukon gold potatoes cut into small bite-sized pieces
- 3-4 cups chopped kale
- 8 large eggs
- ¾ cup milk
- 1 tablespoon dijon mustard
- ½ tsp salt
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13" baking dish with cooking spray.
- In a large skillet over medium heat, add the bacon and cook until your preferred doneness.
- Remove the bacon from the skillet, leaving the grease in the skillet.
- Add the onion and potatoes, cooking until the potatoes have softened, about 10-12 minutes.
- Add the kale, and stir to combine. Cook until kale has softened and wilted, about 3-5 minutes.
- In a medium bowl, whisk together the eggs, milk, dijon mustard, and salt.
- Add the potato/kale mixture, chopped bacon, and shredded cheese to the baking dish.
- Top evenly with egg mixture.
- Bake in the prepared oven for 35-40 minutes, until middle has cooked through.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- You can prep this casserole in advance. Simply complete up to the step of baking. Instead, cover with foil and refrigerate overnight. Once ready to bake, set it out on the counter for 30 minutes prior to baking. Add an additional 5-10 minutes to the baking time, if needed.
Nutrition
Calories: 451kcal | Carbohydrates: 34g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 265mg | Sodium: 662mg | Potassium: 1034mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3996IU | Vitamin C: 72mg | Calcium: 342mg | Iron: 3mg