Kale and Olive Egg Bake

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

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


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

  • 1 Heat oven to 350°F. Spray 9-inch quiche dish or glass pie plate with cooking spray.
  • 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.
  • 3 In medium bowl, beat Bisquick mix, milk and eggs with whisk. Pour over kale and olive mixture.
  • 4 Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.

Expert Tips

Remove the tough center stalk of the kale, then wash and dry the leaves before tearing and measuring.

Kale has a mild cabbage flavor. If you’re not a kale fan, or it’s not available at your grocery store, use fresh spinach instead. Or you can use 2 cups kale and 2 cups spinach in this dish.