Kitchen Bake

It’s…not a breakfast casserole. Not quiche. Not Mexican dip. It’s not exotic enough to have the kitchen sink in it either so I’m calling this a kitchen bake!

It started out as a way to use up a big bag of kale, and you know, I think kale is great. Kale goes in smoothies, transmogrifies into stir-fry, and I guess you could crunch on the odd leaf by itself. I don’t really get that last urge…the stems can get awfully tough. So after I’ve eaten through a bagful for a week and the kale STILL isn’t gone, I have to think of new solutions. I didn’t want to toss the rest so I decided to cover it in cheese instead. This is what I did:

  • Grease a large pan
  • Dump all the kale in
  • Toss in a can of black beans and a can of diced tomatoes
  • Crumble up some frozen hash-browns on top
  • Smother in an egg mixture (includes 6 eggs, half a cup of milk, a packet of taco seasoning and some hot sauce)
  • Cover in shredded cheese, bake for forty minutes

I am in love. It’s like I used a recipe or something; it tastes legit. I automatically favor any meal that only requires four dishes to make it, and when I tally up the ingredients, I’d say each serving cost about a dollar to make. Not bad for a Monday!

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