Mushroom and Kale Egg Bake
Adulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This mushroom and kale egg bake hits all the marks!
I’ll be the first to say that when it comes to breakfast, I’m picky. It’s not that I don’t like all the very many breakfast options available to me, but on weekdays, I almost always want something fast and something that isn’t sweet. I’m up so early Monday through Friday that I can’t stomach much breakfast at all let alone something sugary or even fruity. This winds up eliminating a lot of standard, and quick go-to breakfast items, like smoothies, oatmeal, and yogurt. These are all delicious things, but none that really fit what I’m looking for in breakfast these days.
A lot of strategizing has caused me to embrace the egg bake as the solution to my problems. Sure, I don’t want to eat eggs five days a week, but with this make ahead, it’s easy to grab it for a few days and pepper the rest of the week with other options. While you can customize an egg bake with anything you’re craving, this mushroom and kale combination is my new and current favorite.
With only a handful of ingredients and a fairly quick preparation, this is the perfect thing to bake off on a Sunday and then feed yourself with it throughout the week, microwaving it for just a minute or so to warm it through when you want to enjoy it. I’ve frozen pieces I haven’t gotten to in a week and after a quick thaw, they’re good as new warmed up for next week or next month. I’m hooked!
The inspiration for this combination comes from a delicious mushroom toast recipe that my mom and I have been making for years around the holidays and that I think of several times a month even when it’s not anywhere near Christmastime, that’s how good it is. Garlicky kale seemed like it would be a good partner in this egg bake marriage with the buttery mushroom mixture and, well, it’s truly kismet.
Lots of delicious, earthy flavors in this mushroom and kale egg bake, but truly, you can use the base of this recipe to make it your own. Use it to power you through your work week mornings or even as a light lunch. While I cut this into 4-6 wedges and take them for breakfast, this also makes a great main dish at a brunch or as a contribution to a potluck – Easter brunch recipe, maybe? What will you put in your egg bake this week?
Mushroom and Kale Egg Bake
Yields approximately 6 servings
1 tablespoon of butter
2-3 tablespoons of olive oil, divided
1 shallot, minced
8oz of white button mushrooms, cleaned
1/2 teaspoon of herbs de provence or dried thyme
Salt & pepper
1 teaspoon of fresh lemon juice
2 tablespoons of half & half or heavy cream
1/2 cup parmesan cheese, divided
2 cups of kale, stemmed and cleaned
1 clove of garlic minced
1/4 cup of milk
In a large skillet, add one tablespoon of olive oil and one tablespoon of butter over medium heat. While it is melting, mince the shallot and add to pan sautéing and stirring occasionally. You’ll want to cook the shallots about 3 minutes. While the shallot is cooking, chop the mushrooms and then add to the skillet with some salt and pepper and the herbs de provence. You may need to add another teaspoon or two of olive oil to the mushrooms as they cook if they become dry. Cook mushrooms with shallots for about 5 minutes or until the mushrooms have browned nicely. Lower the heat to medium-low and add the lemon juice, cream, and half of the parmesan cheese and stir to combine. Cook for 3-4 minutes until all of the ingredients are incorporated and then remove from pan and set aside in a bowl.
Cut your clean, stemmed kale into 1/2-inch ribbons and then mince the garlic clove. Wipe out the skillet you used to cook the mushrooms and add a tablespoon of olive oil over medium-high heat. Add the garlic clove and sauté for a minute or two until fragrant and slightly softened. Add the kale and toss in the oil and garlic with a little bit of salt and pepper for one minute or until wilted, but not completely soft. Remove from heat, add the mushroom mixture and combine thoroughly. Allow to cool while you prepare the eggs.
Preheat your oven to 350°F. In a medium-sized bowl combine the eggs, milk, remaining parmesan cheese, salt, and lots of fresh black pepper. Prepare a 9″ round baking dish (mine is 9″ across and 3″ deep) with cooking spray or some softened butter on the bottom and around the sides. Pour the egg mixture into the baking pan and then top with heaping spoonfuls of the mushroom mixture. Use a butter knife to gently swirl the mushroom filling into the eggs and then put in the oven. Bake for 30 minutes or until the middle is just set and the slightly brown edges have pulled away from the sides of the baking vessel. Allow to cool slightly and then slice into wedges for serving. Can be eaten hot or at room temperature.