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
Ingredients
-
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
Directions
-
Preheat oven to 350 degrees
-
Spray a medium sized baking dish with nonstick cooking spray
-
Place turkey in an even layer on the bottom of the dish
-
Top turkey with shredded kale then top with diced tomatoes
-
In a separate bowl, combine salt, pepper, spices & almond meal then pour over the top of the tomatoes
-
In another small bowl, whip 6 egg whites together with milk until fluffy about 4 minutes
-
Top bake with egg & milk mixture
-
Using a ramekin, gently slide each whole egg with its yolk over the top of the egg bake one at a time
-
The eggs should swim on top of the bake
-
Sprinkle top of the bake with cheese
-
Bake 20-25 minutes until eggs set up around the edges of the bake
-
Allow the bake to sit 5-10 minutes before topping with garnish & slicing
See what other Food52ers are saying.