Italian Turkey & Kale Bake

By • January 7, 2016 0 Comments

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Author Notes: Turn Thanksgiving leftovers into a cheesy Italian Turkey & Kale Egg Bake. This perfectly balanced, savory meal is a delicious way to start your day!Megan Olson

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Makes 6

  • 4 large egg whites
  • 3 large eggs (whites & yolks) in a ramekin
  • 2 cups shredded turkey or 1 package lean, ground turkey browned
  • 2 cups shredded kale with ribs removed
  • 1 15 oz can diced tomatoes, juices drained
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon almond meal
  • 1/8 cup milk of choice
  • 1 tablespoon grated parmesan cheese
  • fresh basil leaves for garnish
  1. Preheat oven to 350 degrees
  2. Spray a medium sized baking dish with nonstick cooking spray
  3. Place turkey in an even layer on the bottom of the dish
  4. Top turkey with shredded kale then top with diced tomatoes
  5. In a separate bowl, combine salt, pepper, spices & almond meal then pour over the top of the tomatoes
  6. In another small bowl, whip 6 egg whites together with milk until fluffy about 4 minutes
  7. Top bake with egg & milk mixture
  8. Using a ramekin, gently slide each whole egg with its yolk over the top of the egg bake one at a time
  9. The eggs should swim on top of the bake
  10. Sprinkle top of the bake with cheese
  11. Bake 20-25 minutes until eggs set up around the edges of the bake
  12. Allow the bake to sit 5-10 minutes before topping with garnish & slicing

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