Recipe for kale, mushroom and caramelized onion breakfast casserole
Oh, kale, I think I'm developing a crush on you. It must be serious, because now I'm enjoying your company first thing in the morning (and for the most part, I just like to sit and stare into my coffee mug at breakfast time). You must be something special. This breakfast casserole (which I also like to serve for lunch) with kale, mushrooms and caramelized onions comes together in 20 minutes and bakes for an additional 35, giving me time to whip up some mini muffins and fresh-squeezed orange juice, or a salad and crusty bread toasts. The slowly sautéed onions lend their sweetness to balance the bitter greens, and that's the flavor that makes this breakfast casserole a winner. Mushrooms and red pepper are one of my favorite combinations but not essential to the dish, so when you make this -- and you will, if you're falling in love with kale like I am -- substitute with any vegetables you have on hand.
Kale, mushroom and caramelized onion breakfast casserole
1/2 large red onion, diced
2 tsp extra virgin olive oil
1 small red bell pepper, diced
1 cup sliced mushrooms (I like baby bellas)
2 cups chopped kale
1 tsp dried thyme leaf
10 large eggs
1/4 cup nonfat (skim) milk
2 cups shredded cheese (I use low-fat, whenever possible)
1/2 tsp fresh black pepper
Preheat oven to 375°F. Spray a casserole with cooking spray, and set aside.
In a large frying pan, heat the oil and cook the onions over lowest heat for 6-8 minutes, until quite soft and beginning to brown lightly. Add the bell pepper, mushrooms and kale, and cook for 3-4 minutes, until the kale wilts and the pepper softens. Stir in the thyme. Remove from heat and allow to cool for 5 minutes.
In a large mixing bowl, whisk the eggs until they are well combined. Add the milk and cheese, and mix well. Season with black pepper. When the vegetables are coolish, mix them with the eggs, and pour everything into the prepared casserole dish.
Bake uncovered at 375F for 35 minutes.
Remove from the oven, and let the casserole sit for 5 minutes. Serve warm or at room temperature.
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese casserole with chayote squash and green chiles
Egg and cheese breakfast muffins with mushrooms and thyme
Asparagus, mushroom and sausage quiche
Other recipes that use these pantry ingredients:
Breakfast casserole with artichokes, goat cheese and Canadian bacon, from Kalyn's Kitchen
Zucchini breakfast casserole, from Simply Recipes
Jalapeño and cheese breakfast casserole, from Homesick Texan
Red potato frittata with kale and rosemary, from Healthy Green Kitchen
Garden fresh frittata with zucchini, chard, kale and basil, from Christine Cooks