CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
15-MINUTE SHEET PAN KALE AND EGG BAKE
Provided by Lisa Lin
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF (190ºC). Brush 1 to 1 1/2 tablespoons of olive oil over a medium rimmed baking sheet, enough to coat the baking sheet. You can also use cooking spray. Set baking sheet aside.
- Toss the chopped kale with the remaining tablespoon of oil. Sprinkle a pinch of salt on the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.
- Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.
- Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny. Start check the eggs after 5 minutes to see if the whites have settled. If you're using a dark baking sheet, the cooking time will be shorter. Different ovens distribute heat differently, so the cooking time can vary.
- Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.
- Serve the kale and egg bake with toast.
SAUSAGE, EGG AND KALE CASSEROLE
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS
This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, casseroles, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
- Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
- Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
- Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
- Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.
More about "15 minute sheet pan kale and egg bake recipes"
BACON & KALE SHEET-PAN EGGS - EATINGWELL
Web Jan 4, 2021 Ingredients 18 large eggs ¼ cup reduced-fat milk ½ teaspoon salt ½ teaspoon ground pepper 1 cup chopped kale ½ cup chopped …
From eatingwell.com
Servings 9Calories 218 per servingTotal Time 35 mins
From eatingwell.com
Servings 9Calories 218 per servingTotal Time 35 mins
- Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and top with kale, roasted red peppers, feta, bacon and za'atar.
SHEET PAN KALE AND EGG BAKE - CAPEFEARNUTRITION.COM
Web Mar 21, 2017 Nutrient rich, ready in 15 minutes and under 300 calories this sheet pan kale and egg bake is just as good for dinner as it is for …
From capefearnutrition.com
Servings 4Calories 280 per servingTotal Time 20 mins
From capefearnutrition.com
Servings 4Calories 280 per servingTotal Time 20 mins
SHEET PAN KALE & EGG BAKE - POTLUCK.OHMYVEGGIES.COM
Web 6 cups (120g) chopped kale 2 tablespoons olive oil, separated 6 large eggs 1/4 cup (30g) chopped sun-dried tomatoes 1/4 cup (28g) crumbled goat cheese
From potluck.ohmyveggies.com
From potluck.ohmyveggies.com
BAKED EGGS IN TOMATO SAUCE WITH KALE - EATINGWELL
Web Jun 8, 2018 Directions. Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat. Add kale, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and sauté for 2 minutes. Stir in marinara (or …
From eatingwell.com
From eatingwell.com
SHEET PAN ROASTED SPRING VEGETABLES WITH BAKED EGGS
Web Apr 25, 2019 Preheat oven to 400 F. Toss root vegetables (sliced or quartered potato, beet, radish) in garlic, 1 tablespoon oil, Pinch of sea salt, black pepper, and half of a lemon, juiced. Slice the other half of the …
From cottercrunch.com
From cottercrunch.com
OVERNIGHT EGG BAKE BREAKFAST CASSEROLE WITH SAUSAGE …
Web Apr 4, 2022 Add chopped pepper, kale, and sausage to the baking dish, spreading evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight. Preheat …
From 31daily.com
From 31daily.com
SHEET PAN HASH BROWNS & EGGS RECIPE | LAND O’LAKES
Web Bake 15 minutes; stir. Bake additional 15 minutes. STEP 4. Add kale; stir. Bake 5 minutes. Reduce oven to 400°F. STEP 5. Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create …
From landolakes.com
From landolakes.com
15-MINUTE SHEET-PAN KALE AND EGG BAKE | SHEET-PAN EGGS …
Web Sep 30, 2017 This sheet-pan kale and egg recipe features crunchy baked kale, savory sun-dried tomato, and the perfect sunny-side-up eggs, all of which combine to create a visually stunning...
From popsugar.com
From popsugar.com
SHEET-PAN EGG RECIPES THAT MAKE PREPPING BREAKFAST …
Web Oct 7, 2020 1. Sheet-pan eggs with cheese and veggies This is the batch-cooking version of the classic egg and cheese breakfast sandwich. Shredded cheddar cheese is worked right into the egg batter,...
From wellandgood.com
From wellandgood.com
EASY SHEET PAN BAKED EGGS AND VEGETABLES - THE …
Web Mar 26, 2022 Bake the vegetables. Spread the sliced vegetables in one layer on a sheet pan and bake in a 400 degrees F heated oven for about 10 to 15 minutes or until the veggies soften a bit. They should be …
From themediterraneandish.com
From themediterraneandish.com
EASY KALE & FETA EGG BAKE • FIT MITTEN KITCHEN
From fitmittenkitchen.com
Reviews 35Category BreakfastCuisine AmericanTotal Time 55 mins
BREAKFAST KALE AND POTATO SHEET PAN - HEALTHY LITTLE PEACH
Web Jan 6, 2018 – Yukon Golden potatoes (cut into 3/4 inch pieces), large onion (chopped), garlic (chopped), extra virgin olive oil, dried oregano, chili powder, coarse salt, black …
From healthylittlepeach.com
From healthylittlepeach.com
15-MINUTE SHEET PAN KALE AND EGG BAKE - COPY ME THAT
Web Even if you’re using a non-stick sheet, make sure to brush or spray oil on there. You don’t want to spend 10 minutes scrubbing egg whites from the pan like I did. For crunchier …
From copymethat.com
From copymethat.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
Web May 4, 2023 Some sneaky parents have been known to blend spinach or steamed cauliflower into the cottage cheese mixture. Recipe: Creamy Macaroni and Cheese. 3. …
From nytimes.com
From nytimes.com
TOMATO KALE AND PARMESAN BAKED EGGS - THE ROASTED ROOT
Web Feb 10, 2022 Preheat the oven to 375 degrees F. Spray a 10-inch cast iron skillet with olive oil or cooking spray. (Note: you can also use four shallow oval baking dishes if …
From theroastedroot.net
From theroastedroot.net
KALE AND EGGS BAKE — TRIANGLE UNITED GROWERS
Web May 16, 2022 With everything cooked inside a sheet pan, it only takes 15 minutes to make and cleans up just as fast. This simple kale and egg dish is the perfect weeknight …
From triangleunitedgrowers.com
From triangleunitedgrowers.com
15+ LOW-CARB, HIGH-PROTEIN SHEET-PAN DINNER RECIPES - EATINGWELL
Web Jun 9, 2023 Sheet-Pan Lemon-Pepper Chicken with Broccoli & Tomatoes Is an Easy, 5-Ingredient Dinner. This sheet-pan lemon-pepper chicken with broccoli and tomatoes …
From eatingwell.com
From eatingwell.com
15-MINUTE SHEET PAN KALE AND EGG BAKE - DELICIOUS RECIPES
Web Mar 15, 2019 Bàke kàle ànd eggs for 5 to 10 minutes, until the egg whites àre no longer runny. Stàrt check the eggs àfter 5 minutes to see if the whites hàve settled. If you’re …
From kitchendeliciousrecipes.blogspot.com
From kitchendeliciousrecipes.blogspot.com
15-MINUTE KALE AND EGG BAKE - MEALPLANNERPRO.COM
Web 6 cups (120g) chopped kale; 2 tablespoons olive oil, separated; 6 large eggs; 1/4 cup (30g) chopped sun-dried tomatoes; 1/4 cup (28g) crumbled goat cheese
From mealplannerpro.com
From mealplannerpro.com
ONE-SKILLET KALE TOMATO EGG BAKE | MYFITNESSPAL
Web Feb 27, 2015 Directions. In a 10-inch cast iron skillet, heat the oil to medium. Add the onions and peppers, and sauté, stirring frequently until softened, about 8 minutes. Add …
From blog.myfitnesspal.com
From blog.myfitnesspal.com
BEST SHEET PAN OKONOMIYAKI RECIPE - GOOD HOUSEKEEPING
Web Jun 16, 2023 Step 4 Remove pan from oven, position oven rack 6 inches from broiler, and heat to high. Once heated, broil okonomiyaki until top browns, 2 to 3 minutes. Once …
From goodhousekeeping.com
From goodhousekeeping.com
ONE PAN 15-MINUTE KALE AND EGGS RECIPE - SHESAVED®
Web Jun 4, 2022 Instructions. In a small skillet, heat the olive oil over medium-high heat. When the oil is hot, add the red onion and sautÈ for 1-2 minutes or until cooked to your liking.
From shesaved.com
From shesaved.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love