Ingredients
Directions
 
  • Unsalted butter, room temperature
  • 1/2 pound bacon, chopped
  • 1 medium onion, diced
  • 4 cups WP Rawl Farms® Kale
  • 2 cloves garlic, minced
  • 1 dozen eggs
  • 1 cup whole milk
  • 1 tablespoon dijon mustard
  • 6 ounces mozzarella cheese, grated
  • 6 ounces sharp cheddar cheese, grated
  • 20 ounce bag of frozen grated frozen hash browns, thawed and patted dry
  1. Preheat the oven to 350F and grease a 9”x13” baking dish with butter.
  2. In a large skillet or dutch oven cook bacon and onion until the bacon is crispy and the onion is translucent.
  3. Add garlic and kale and saute about 3 minutes until kalel is slightly wilted. Remove from heat.
  4. In a large bowl, whisk together the eggs, milk, and dijon. Mix in the hash browns, 1 cup of sharp cheddar, 1 cup of mozzarella, and salt & pepper.
  5. Stir the kale and bacon mixture into the egg mixture and pour into the buttered dish. Top evenly with the remaining cheese and cover with foil.
  6. Bake for 45 minutes. Then remove the foil and bake, uncovered for 15 minutes or until the top is lightly browned and bubbly.
  7. Serve hot.