Zucchini and Kale Breakfast Bake

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Servings: 4 Prep: 15 min Cook: 35 min Dairy Free Gluten Free Casserole Homestyle Make Ahead Breakfast Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Kale, Extra Virgin Olive Oil, Almond Milk, Gluten Free All Purpose Flour, Baking Powder, Dried Basil, Dried Oregano

Ingredients

2 zucchinis

1 onion

¼ bunch kale ⚠

extra virgin olive oil, for greasing ⚠

6 eggs

½ cup almond milk ⚠

½ cup gluten-free all-purpose flour

½ teaspoon baking powder ⚠

¾ teaspoon sea salt

½ teaspoon dried basil ⚠

½ teaspoon dried oregano ⚠

½ teaspoon dried dill

Instructions

1. Preheat oven to 375F.

2. Shred zucchini. Peel and finely chop onion. Remove stems from kale and chop leaves. Discard stems.

3. Grease a 9x9 inch baking dish, per batch, with oil and set aside.

4. In a large bowl, combine all the ingredients, mixing well to combine.

5. Pour into the baking dish and bake for 30-35 minutes, until the center is cooked and an inserted toothpick comes out clean.

6. Allow to cool before slicing. Store in the fridge, in an airtight container, for up to 4 days.