1-1/2 cups finely chopped kale leaves (stems discarded)
1/3 cup coarsely chopped pitted kalamata olives
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 lb Italian bread, cut into 1-inch cubes (about 5-1/4 cups)
2-1/2 cups milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices (about 3/4 oz each) provolone cheese
1 tablespoon freshly shredded Parmesan cheese
SUN-DRIED TOMATO AND KALE EGG BAKE
- Heat oven to 350°F. Spray CORNINGWARE® 2.5 QUART BAKING DISH with cooking spray.
- In small bowl, mix kale, olives and tomatoes. In baking dish, toss bread cubes and half of kale mixture.
- In large bowl, beat eggs, milk, Italian seasoning, salt and pepper with whisk until well blended. Pour over ingredients in baking dish. Top evenly with provolone cheese; sprinkle with remaining kale mixture.
- Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.