Healthy Egg-Kale Breakfast Bake from Nutritionist Stephanie Mansour

Egg bake


  • Dozen eggs
  • 6 cups kale
  • 2 bell peppers (optional)
  • 1 tbsp. Olive oil
  • Pinch of salt and pepper


  1. Pre-heat the oven to 350 degrees.
  2. Spray a rectangular cake pan (13x9) with vegetable oil.
  3. In a large pan on the stove, add a tbsp. olive oil.
  4. Place ½ of the kale into the pan and put the lid on. If using peppers, place the peppers into the pan as well.
  5. Once the kale gets wet (about 3 minutes), take the lid off and stir.
  6. Put the kale into the cake pan and continue with the second batch of kale (and peppers).
  7. In a separate bowl, whisk 12 eggs. Season with a pinch of salt and pepper.
  8. Once all the kale is in the pan, pour the egg mixture on top and spread evenly.
  9. Bake at 350 degrees for 30 minutes.
  10. Let cool, and then cut into 6 slices.

Recipe courtesy of Stephanie Mansour