Date: July 7th, 2018
Time to table: 25 minutes total. 10 minutes prep, 15 minutes baking.
Servings: I trimmed this down to 4 eggs and used a 9×9 pan for breakfast for Erin and I. She saved half of hers for tomorrow.
Modifications: We used regular kale chopped up instead of baby kale and heavy cream.
Kids: LOL, no
Notes: This was a great no-carb breakfast and a change from the usual fried/scrambled eggs we’ve been having. Should do less than 15 minutes baking in our oven because the yolks were completely cooked through.