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Baked Eggs with Kale and Mushrooms

Baked Eggs with Kale and Mushrooms | BourbonandHoney.com -- These creamy, indulgent Baked Eggs with Kale and Mushrooms are perfect for a lazy weekend breakfast. 
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These creamy, indulgent baked eggs packed with veggies are perfect for a lazy weekend breakfast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 package (8 ounces) mushrooms, sliced
  • 2 cups roughly chopped kale
  • 1 clove garlic, finely chopped
  • Pinch red pepper flakes
  • 2 eggs
  • 2 tablespoons whole milk or half-and-half
  • 2 tablespoons freshly grated Parmesan
  • Pinch of salt and fresh pepper

Instructions

  1. Heat oven to 325°F. Grease 2 individual baking dishes or ramekins (about 10 oz each) with a bit of butter or olive oil; set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the shallot and mushrooms until the mushrooms have released all their liquid and the shallots are golden, about 4 to 6 minutes. Stir in the kale, garlic and red pepper flakes and cook for an additional 2 to 3 minutes or until the kale is wilted and the liquid has evaporated. Divide among the prepared dishes.
  3. With the back of a spoon, make a slight indent in the mushroom mixture. Carefully break eggs over the mushroom mixture in each individual dish.
  4. Spoon milk over the eggs and top with parmesan cheese and a pinch of salt and pepper.
  5. Bake eggs until desired doneness, about 12 to 16 minutes.

Notes

If you’re cooking for a crowd, prep everything in the ramekins and place them on a baking pan and store it in the fridge the night before. For more even baking, let them come to room temperature before baking in the morning.

Nutrition

Find it online: https://www.bourbonandhoney.com/baked-eggs-kale-mushrooms/