Layered Vegetarian Egg Bake
Serving Size: 6
Not only is this brunch dish easy to make, but it’s stacked high with layers of flavors.
- 0.33 cup + 2 Tbsp sour cream
- 8 large eggs
- 0.75 cup milk
- 1 10 ounce bag of organic kale
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 2 small cloves garlic, minced
- 0.25 tsp garlic powder
- 0.5 tsp black pepper
- 0.33 cup minced onion
- 0.33 cup marinated sun dried tomatoes, drained and coarsely chopped (you can also use plain sun dried tomatoes, but you will need to rehydrate them in water before chopping)
- 1 (16 ounce) bag frozen organic hashbrowns
- 1.25 cup shredded Italian cheese blend, divided
- 0.5 tsp salt and pinch of black pepper
- Preheat oven to 375 degrees. Spray baking dish with nonstick spray. In a large bowl, mix together 1/3 cup sour cream, 3/4 cup cheese, hashbrowns, sun dried tomatoes, onion, black pepper and garlic powder. Spread half of this mixture on the bottom of the pan.
- Put the kale and chopped artichokes in the middle of a towel and roll up, then wring all of the water out. (This is a crucial step so that the egg bake doesn’t become soggy. Over a cup of water came out the vegetables for me!) Add these vegetables to a bowl and stir in minced garlic. Distribute over the top of the first layer. Top with remaining potato mixture, pushing down lightly.
- Whisk remaining 2 tablespoons sour cream and milk together in a bowl, then add in eggs, salt and pepper. Whisk until lightly beaten, so all yolks are broken up. Pour over the top of layered mixture, then top with remaining 1/2 cup cheese. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.
- Leftovers will last for 3 days in refrigerator.
Notes: Use a 7×10 inch baking dish, or something with similar size surface area.
For the full post, visit Heartbeet Kitchen.