Kale, Bacon, and Cheese Breakfast Casserole – FBD
The bacon adds amazing flavor to this Kale Breakfast Casserole that has bacon and cheese, and I love starting out the day with kale! And this tasty breakfast casserole has only 4 net carbs, and it’s perfect to make on the weekend and reheat for a low-carb breakfast during the week!
PIN this tasty Breakfast Casserole with bacon, kale, and cheese!
I’m a long time lover of bacon, so of course I love the addition of bacon in this Kale, Bacon, and Cheese Breakfast Casserole. And whether you’re a bacon lover who always enjoys a dish with bacon or someone who’d use turkey bacon or Canadian bacon for less fat, this will be delicious.
Of course there’s a huge amount of ultra-nutritious kale in this recipe, so I hope I can get a few points for that! And I always feel quit virtuous when I start out the day with leafy greens and I love kale!
Cook the bacon until it's very crisp, and then blot off as much fat as possible with paper towels. I recommend using pre-cooked bacon, crisping it in the microwave, and then removing excess fat.
In a sprayed casserole dish, layer the wilted kale, crumbled bacon, and cheese.
In a bowl or large glass measuring cup, break the eggs, season with salt, pepper, and Spike Seasoning (if using), and beat well with a fork.
Pour the beaten eggs over the kale-bacon-cheese mixture, and gently stir until the eggs are well-distributed. It may seem like you need more eggs, but trust the recipe.
Bake for 22-25 minutes or until the casserole is set and the top is lightly browned. Don't worry if the center puffs up; it will settle down as it cools.
Serve hot, and add a dollop of low-fat sour cream if desired.
This casserole will keep in the fridge for at least a week and can be reheated in the microwave. Avoid heating it for more than a minute or two to prevent the eggs from becoming rubbery. sentence:
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