Kale and Collards Cheesey Eggbake

This was a hit with everyone in the family.  It is simple and easy to make for a brunch or if you have people staying with you. It also reheats well which makes it a good option for weekday meals or  when you do not have a lot of time to cook in the morning.  

There is not much to the recipe but it is so good and went into the recipe rotation right away.  You can vary the greens with what you have on hand and the same goes for the cheese.

Kale and Collards Cheesey Eggbake
12 eggs
1 cup gouda cheese, grated
5 oz. kale and collards
salt and pepper to taste

Butter a 13×9 baking pan and preheat oven to 375 F. Saute your greens until wilted. and spread them on the bottom of your pan.  Add grated cheese on top.  Put eggs in a bowl and whisk well.  Pour over cheese and greens.  Stir with a fork to mix greens, cheese, and egg together.  Pop into the oven and cook for 30 to 40 minutes and looks set.  Makes about 9 servings.