Cheesy Baked Eggs with Kale

I am all for easy, nutritious breakfasts. Ever since going grain-free, we've been having a lot of eggs for breakfast. I've been inventing many different ways to make them so that we don't get bored. This little number was a hit with everyone, it was soooo good and so easy. You can substitute the kale for spinach if you wish and there are many ways to customize it - my favorite being adding bacon!

You can tell from the photo below that those eggs aren't pastured, we got ours from the farm this weekend finally, but until then I was using plain organic 'free range' store bought eggs. Such a huge difference in the yolks! The pastured ones are orange, pretty much. Packed with nutrition. I want my own egg laying hens, sigh. 

This recipe serves 3-4 people

Ingredients:

1 cup chopped kale
1 cup chopped mushrooms
1/2 large sweet onion
1 tpsp coconut oil
Pinch sea salt
3 tbsp grass fed butter
6 eggs (preferably pastured)
1 tsp dried (or bunch fresh) dill
1 cup freshly grated grass fed cheese

Almost ready for the oven: right before I added the shredded cheese on top

Directions: 

1. Preheat oven to 350 degrees. Grease a 9" round pie pan or square baking dish. 

2. Saute onions in coconut oil for 8 minutes in a pan on medium-high, add 2 tablespoons butter and chopped mushrooms, sautee for 5 minutes on medium. Add kale and saute for 5-8 minutes. 
3. Transfer to baking dish (or you can bake right in the pan if it is oven safe). Layer the eggs on top, with pieces of remaining butter, sprinkle dill, top with cup of cheese.
4. Bake at 350 degrees for 15-25 minutes (depending on your oven and preference of egg-doneness). Optional: Turn on the broil for the last three minutes for a nice bubbly crusty cheese.
5. Serve with some fresh grass fed milk or kefir!

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)