Mozzarella Veggie Egg Bake
- 8 Eggs 2 Tbsp. Coconut Milk/Cream
- 1 Roma Tomato, chopped
- 2 cups thinly sliced Kale
- 1.5 Tbsp Butter
- 1/2 cup Fresh Mozzarella balls
- Cut in half Pinch of Salt and Pepper
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HOW TO MAKE Mozzarella Veggie Egg Bake
Generously grease two small ramekins with 1/2 tablespoon of butter. Preheat your oven to 350 degrees Fahrenheit.
Heat a pan over medium heat and add the remaining butter. Once hot, add in the kale and a pinch of salt. Give the kale a stir and cover the pan with the lid as you turn the heat down to medium low. Heat until the kale is wilted and tender. Set the kale aside to cool slightly.
Crack and whisk the eggs together in a large bowl with the cream or coconut milk. Once whisked, add the chopped tomato, 3/4 of the halved mozzarella balls and the wilted kale. Add a pinch of salt and pepper and any herbs you want to add. Whisk together until well combined.
Use a ladle or measuring cup to pour the mixture into the ramekins. Use a ladle or measuring cup to pour the mixture into the ramekins.
Bake the ramekins at 350 degrees for about 50 minutes. You’ll see them fluff up and expand in height as they are baking but they will deflate some after they are removed from the oven. Use your ThermoPro instant read thermometer to check the internal temperature of the eggs – they should read between 175 and 185 degrees. Allow the egg bakes to cool slightly prior to eating.