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Kale and Olive Egg Bake

Inspired Taste
Updated Apr 24, 2012
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Ready in 55 minutes, our vegetarian egg bake pairs the bite of fresh kale with the saltiness of olives for a great brunch option.

Kale and Olive Egg Bake

  • Prep Time 15 min
  • Total 55 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, chopped (1 cup)
  • 4 cups packed torn fresh kale leaves
  • 1/2 teaspoon salt
  • 1/2 cup halved pitted mixed olives
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 9-inch quiche dish or glass pie plate with cooking spray.
  • Step 
    2
    In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add kale and salt. Cook 2 to 3 minutes, stirring occasionally, until kale begins to wilt. Spoon mixture into quiche dish. Top with olives.
  • Step 
    3
    In medium bowl, beat Bisquick mix, milk and eggs with whisk. Pour over kale and olive mixture.
  • Step 
    4
    Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.

Nutrition

Nutrition Facts are not available for this recipe

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