I love making big breakfasts on the weekend; I have the time to enjoy my favorite meal of the day! Even better are the kinds of recipes that produce leftovers that can be enjoyed for breakfasts during the week and are very easy and healthy to make.
This recipe checks all the boxes. Delicious, jam-packed with veggies and greens, easy as pie to make, and reheats like a dream. Make a big pan of this crustless quiche on Sunday and you’ll have a delicious breakfast on those “I have to be up now?” mornings during the week. Enjoy!
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
3 scallions, thinly sliced
1 green bell pepper, diced
2 cups cremini mushrooms sliced
3 cups kale chopped
1/3 cup crumbled feta cheese
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon drie marjoram
Preheat your oven to 350 degrees F; prepare a 9 by 13 inch baking dish with baking spray; set aside.
In a large skillet, heat the olive oil over medium heat. Add garlic, scallions, bell peppers and sauté until slightly tender (about 2 minutes). Add the mushrooms; sauté until slightly tender (another 2 minutes). Fold in kale; sauté until wilted (about a minute).
Remove from heat and pour into into prepared baking dish.
In a large bowl, whisk together eggs, milk, salt, pepper, feta, thyme and marjoram; pour over sautéed veggies in the baking dish.
Bake 35-45 minutes until eggs are set. Remove from oven and allow to cool for 10 minutes before slicing. Enjoy!