We all know that vegetables should be a part of every meal but dang it is hard to figure breakfast out sometimes. This Egg Bake is easy to prepare and is loaded with the hipster love, KALE! Plus some meaty mushrooms and salty bacon to round out the awesomeness. Let's talk kale, I know it seems like totally basic and over played, but that is because it tastes good and is good for you. My 5 year old frequently professes her love of kale and let me tell you, I didn't do anything special to cultivate that love. Some kids love kale and ask for veggies as an afternoon snack and others, like my almost 4 year old, would live off yogurt, peanut butter sandwiches, and strawberries if they had any say.

This egg bake is perfect for meal prepping, make it, cool it, and slice into squares. Then wrap each piece in cling wrap and store in a large freezer bag. They reheat beautifully and taste just like they were fresh. This is also perfect for brunch parties, just slice them into little triangles and they look super cute and fancy! This is Whole30 compliant, paleo, keto, low carb, gluten-free, dairy-free, and if you swapped the bacon for soyrizo or roasted butternut squash, you would have a vegetarian bake.

Kale, Mushroom, and Bacon Egg Bake

1 pound + 6 large mushrooms, sliced (I like a mix of cremini and white buttons)
10 slices sugar free bacon
1 large onion, large dice
5 cups kale, de-stemmed and chopped
12 eggs
1 Tablespoon Sausage Seasoning, I leave the fennel out
1/4 cup almond milk
salt and pepper to season
cooking oil and spray

- Arrange bacon slices on a foil or parchment lined baking sheet with a little gap between each one. Place into the oven and then heat to 400, bake until crispy, about 15-17 minutes. Once crispy, drain bacon on a paper towel lined plate and save the bacon fat for another use. Crumble the bacon and set aside.

- Lower the oven temperature to 350.

- While that bacon cooks, saute the mushrooms over medium-high heat with a little oil or even some reserved bacon grease. Once the mushrooms are browned, season with salt and pepper. Move to a your baking dish, make sure to spray it with a little oil.

- Add a little oil or grease and saute the onions in the same pan until translucent and a little caramelized, season with salt and pepper. Add the onions to the mushrooms in your baking pan

- Back to the pan, add a little more oil and saute the kale until softened and has reduced down. Season lightly with salt and pepper.

- Layer in the bacon and kale in your baking dish, mix with the mushrooms until all combined.

- In a large bowl, whisk the eggs, sausage seasoning, and almond milk. Carefully pour over your bacon and vegetable mixture and spread evenly.

- Bake in the oven for 30 minutes or until set. Remove from the oven and cool completely before slicing and preparing for the freezer.

**Please note that the size baking dish makes a difference in cooking times. I used a 11x15 glass baking dish and this make a large and shallow egg bake. If you use a smaller dish, your bake will be thicker and will take longer to bake. Start checking on your bake at about 25 minutes in and you can touch the center to determine if it is cooked through, it should be firm and spring back.**

Making bacon in the oven is the only way I do it now. This was a whole package of Pederson's Farms No-Sugar Bacon.

I had some random mushrooms hanging out in the fridge so that is why it is a pound and 6 large caps. Always use what you have! I love mixing standard white button mushrooms with creminis or baby bellas, they add such good flavor.

You want to slice them and then saute, do not season the mushrooms until they are browned and have let all their water out, if you season with salt specifically, it draws out the water too quickly and you will have gummy and squeaky mushrooms.

You know I am all about dirtying as few dishes as possible, so I just keep using the same large pan!

Kale is a fave around here so it is a no brainer to add to breakfast!

Layer those veggies and then mix them up so you get every component in every bite!

Whisk the eggies up with seasoning and almond milk. The little bit of almond milk really makes it light and fluffy. Pour it over and make sure it spreads evenly over the dish, giving it a little jiggle helps! Then bake until set, refer to my note in the recipe portion on baking times.