breakfast recipe · #01862
Kale Feta Italian Bread Breakfast Bake
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook35 min
Inactive0 min
Total50 min
Ingredients
- 8 ozItalian Bread
- 8 ozKale
- 4 ozFeta Cheese
- 6 eggsChicken Egg
- 2 cupsWhole Milk
- 2 tbspUnsalted Butter
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Heat the oven to 375°F (191°C). Keep the Chicken Egg refrigerated until ready to cook. Wash the Kale under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces. Cut the Italian Bread into bite-size pieces.
- Use the Unsalted Butter to grease a baking dish. Arrange the Italian Bread, Kale, and Feta Cheese evenly in the dish.
- Whisk the Chicken Egg, Whole Milk, Table Salt, and Black Pepper, then pour the mixture evenly over the bread.
- Bake for about 35 minutes until the center is set with no visible liquid and reaches at least 160°F (71.1°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 16.3 g
- Carbohydrates
- 24.9 g
- Fat
- 16.9 g
- Fiber
- 2.4 g
- Sodium
- 866.1 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.