Italian Turkey & Kale Bake
Turn your Thanksgiving leftovers into a cheesy Italian Turkey & Kale Egg Bake. This perfectly balanced, savory meal is a delicious way to start your day!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 127kcal
- 6 Egg Whites
- 3 Eggs
- 2 cups Turkey pre-cooked or ground turkey browned
- 2 cups Kale shredded with ribs removed
- 15 oz Diced Tomatoes canned with juices drained
- 1 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/2 tablespoon Italian Seasoning
- 1 teaspoon Almond Meal
- 1/8 cup Milk
- 1 tablespoon Parmesan cheese grated
- Fresh basil leaves for garnish
Preheat oven to 350 F.
Spray a medium sized baking dish with nonstick cooking spray.
Place turkey in an even layer on the bottom of the dish.
Top turkey with shredded kale then top with diced tomatoes.
In a separate bowl, combine salt, pepper, spices and almond meal then pour over the top of the tomatoes.
In another small bowl, whip 6 egg whites together with milk until fluffy about 4 minutes.
Top bake with egg and milk mixture.
Using a ramekin, gently slide each whole egg with its yolk over the top of the egg bake one at a time.
The eggs should swim on top of the bake.
Sprinkle top of the bake with cheese.
Bake 20-25 minutes until eggs set up around the edges of the bake.
Allow the bake to sit 5-10 minutes before topping with garnish and slicing.
- Makes 6 servings, 165 calories each
Serving: 1serving | Calories: 127kcal | Carbohydrates: 5g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 347mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2481IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 2mg