Kale, kale, kale! We’re crazy for kale here at MamaBake HQ!
This is delicious as a Sunday morning brekkie or brunch dish, or, as we’re doing tonight, an easy dinner served up with a big salad.
One note: squeezing the sausage meat out of the castings is somewhat unpleasant, but eerily satisfying at the same time. If the thought of it makes you shudder, you can always substitute with regular mince meat or buy 100g or so of sausage mince.
(makes 4 medium sized bakes)
10 rashers of bacon
2 big bunches of curly kale – shredded
4 spring onions – green and white parts finely chopped
16 large eggs – whisked
1.5 cups cheese (I used a combo of parmesan and cheddar) – omit if paleo
Olive oil to fry (if needed) – coconut oil if paleo
In a large frypan, fry the bacon until crisp. Remove from the heat and drain on paper towel before roughly chopping.
Give the fry pan a good wipe to remove excess grease from the bacon, squeeze out the sausage meat from the casings and break up in the pan.
Cook until browned and cooked through.
Remove and drain well in a bowl lined with paper towel.
In the same pan, saute the kale in bunches until lightly wilted.
Combine the kale, bacon and sausage meat and spring onions in a large bowl and mix well.
Stir in the cheese.
In a separate bowl, whisk the eggs then pour over the kale mix and combine well.
Pour the mixture across the 4 medium or two large casserole dishes and bake in a pre-heated oven for 45 minutes or until set and golden.
This is best served hot as a lovely, hearty breakfast, or alongside a green salad for an easy dinner.