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–+ servings

Kale and Mushroom Egg Bake

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 6 large eggs
  • 1 cup shredded cheese, I used mozzarella
  • 1 cup cottage cheese
  • 1/4 cup crumbled feta cheese
  • 1/4 cup tapioca flour, or substitute arrowroot, rice flour or all-purpose flour
  • 3 cups kale, finely shredded
  • 5 oz baby bella mushrooms, chopped
  • 1/4 yellow onion, diced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Olive oil

Directions

  1. Preheat the oven to 375 F
  2. Heat a skillet on medium heat then coat the bottom in about 1-2 tbsp olive oil.
  3. Saute the chopped onion for about 5 minutes until soft, then add in the chopped mushrooms. Cook for another 5-7 minutes on medium heat, stirring occasionally.
  4. Mix in the kale and stir together for until 1-2 minutes. Lightly season with salt and pepper and set aside.
  5. Add the eggs, cottage cheese, shredded cheese and feta to a blender or food processor and pulse together for 30-40 seconds until smooth. Transfer to a large bowl.
  6. Add the sauteed veggies to the egg mix with the salt, pepper and garlic powder.
  7. Add in the tapioca flour and whisk everything together until smooth.
  8. Grease an 11u0022 x 7u0022 or 9u0022 x 9u0022 baking dish with a little olive oil and pour the mixture into the pan. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese
  9. Bake for 25-30 minutes, until the top if firm to touch.
  10. Let cool for 10-15 minutes, then slice into 6-8 pieces.
  11. Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.