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