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!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- Makes 6 servings, 165 calories each
Nutrition
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