Turkey & Kale Egg Bake

Recipe by: Megan from skinnyfitalicious.com

This Turkey & Kale Egg Bake is the perfect dish to use your Thanksgiving leftovers.

Make This Recipe

3/4 cup Eggland's Best 100% Egg Whites
2 Egglands Best Eggs (Large) (whites & yolks) in a ramekin separate from egg whites
2 cups shredded turkey or 1 package lean, ground turkey browned
2 cups shredded kale with ribs removed
1 15 oz can diced tomatoes, juices drained
1 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon Italian seasoning
1 teaspoon almond meal
1/8 cup milk of choice
1 tbsp grated parmesan cheese
fresh basil leaves for garnish

Buy Recipe

Preheat oven to 350 degrees F.
Spray a medium sized baking dish with nonstick cooking spray.
Place turkey in an even layer on the bottom of the dish.
Top turkey with shredded kale then top with diced tomatoes.
In a separate bowl, combine salt, pepper, spices & almond meal then pour over the top of the tomatoes.
In another small bowl, whip 6 egg whites together with milk until fluffy about 4 minutes.
Top bake with egg & milk mixture.
Using a ramekin, gently slide each whole egg with its yolk over the top of the egg bake one at a time.
The eggs should swim on top of the bake.
Sprinkle top of the bake with cheese.
Bake 20-25 minutes until eggs set up around the edges of the bake.
Allow the bake to sit 5-10 minutes before topping with garnish & slicing.