Kale and Olive Egg Bake

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Kale and Olive Egg Bake
  • Prep 15 min
  • Total 55 min
  • Servings 6
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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.
By Inspired Taste
Updated Apr 24, 2012


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Remove the tough center stalk of the kale, then wash and dry the leaves before tearing and measuring.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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