BS in the Kitchen: A Tomato and Kale Egg Casserole

We made a tasty breakfast dish that we wanted to share! And for all of you yogi's who went on the retreat - this was prior to Sydney's vegan experience - so be prepared for eggs and cheese in all of their glory!

A Tomato and Kale Egg Casserole {inspired by Kalyn's Kitchen}

Ingredients: 5-8 oz. kale 1/2 cup of halved cherry tomatoes 1/4 cup of feta 2 tsp. of olive oil salt & pepper & italian seasoning (to your liking)

Directions: Pre heat your oven to 375° F. Saute your kale in olive oil until it begins to wilt (3-5 minutes). Spray a small casserole dish with cooking spray or olive oil. Once your kale is sautéed, line a small casserole dish with the kale. Sprinkle your feta on top of the kale. In a bowl, whisk your eggs, stir in tomatoes. Pour your egg and tomato combination over the kale and feta. Bake for 30 minutes, and voila!