I absolutely love fresh produce. I mean, most people do, right? When I studied abroad in Italy, I really started to love a lot of new vegetables because the produce was so fresh over there. In North Carolina, we have this thing called the Produce Box, where each week you can choose to have a box of produce picked by local farmers delivered to your house. I have been skipping the last few weeks because we have been out of town like crazy. But last week, I accidentally received a box instead of skipping one. It was packed full of leafy greens, cherry tomatoes and strawberries.
The thing about leafy vegetables (and fresh produce in general) is that it can go bad pretty quickly if it’s left unused. So after receiving a whole lot of kale and tomatoes, I tried to think of something I could make to use up the veggies before they went bad.
I would typically go for some kind of pasta or even some kale chips to use the kale up, but for some reason I was inspired to make this breakfast pie and I am so glad that I did.
Breakfast is my favorite meal of the day, but I often struggle to find hearty meals because I don’t really eat eggs. Having solid protein for breakfast is so good for you, but it’s always a challenge for me. This breakfast pie may be my saving grace when it comes to awesome, filling breakfasts.
This breakfast pie actually does have eggs in it, but for someone who hates eggs, I can definitely testify that this pie doesn’t have an egg flavor at all. The eggs are just enough to keep pie together, without feeling like it’s a true breakfast casserole with scrambled eggs in it.
The added flavors from the kale, bacon, and tomatoes really set this dish over the top for me. It could be just a simple breakfast dish, but instead these flavors elevate it and make it stand above the crowd. I researched some other breakfast pie type dishes while working on this one and I definitely think the bacon is a must, if you eat bacon that is. It was the height of the flavor in this breakfast dish.
Ingredients
- 1/2 bag of frozen shredded potatoes
- 1 cup mozzarella
- 1/2 bunch of kale
- 1/2 cup of cherry or grape tomatoes
- 2 eggs
- 1/4 cup of milk
- Salt and pepper
Instructions
- Precook bacon before preheating oven
- Preheat oven to 425 degrees
- Press hashbrowns into bottom of greased pie pan
- Bake for 10 minutes
- Remove from oven and add half of cheese on top, set to side
- In a small frying pan, sauté kale and tomatoes, with just a bit of olive oil
- Add salt and pepper to taste as the kale cooks
- Once it turns a deep green color, remove from heat
- Mix together milk, eggs and salt and pepper in a small bowl
- Pour over hashbrowns and cheese
- Add kale and tomatoes on top of hashbrowns
- Finally top with bacon (cut into chunks) and the remaining cheese
- Bake for an additional 25-30 minutes or until top has browned
- Let sit for 10 minutes before serving
What is your favorite way to enjoy fresh produce?
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