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 30 days ago Updated 29 days ago

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.