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Breakfast recipe · from the recipe book

Cauliflower Kale Cheddar Egg Bake with Hash Browns

A crisp-edged shredded potato crust under a fluffy, cheddar-rich custard studded with roasted cauliflower, tender kale and fresh chives.

Cauliflower Kale Cheddar Egg Bake with Hash Browns

Ingredients

  • 2 medium400 gRusset potatoescoarsely grated and squeezed dry
  • ½ medium head300 gCauliflowercut into small florets
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 1 medium120 gRed bell pepperdiced
  • 8 large400 gEggsabout 8 large
  • ⅔ cup (160 ml)150 gMilk, 2%
  • 1 cup shredded100 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced, as chives
  • 1½ tbsp20 gOlive oil
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C). Grease a 9x13-inch baking dish with one quarter of the olive oil.
  2. Toss the grated potato with half of the remaining olive oil, half of the salt and the paprika, then press it evenly into the dish. Bake 20 minutes until the edges turn golden.
  3. Meanwhile, toss the cauliflower and bell pepper with the rest of the olive oil on a sheet pan and roast alongside the crust for 15 minutes, until browned in spots.
  4. While the vegetables roast, whisk the eggs, milk, garlic powder, black pepper and the remaining half of the salt in a large bowl.
  5. Take the crust and sheet pan out and lower the oven to 375°F (190°C). Scatter the roasted cauliflower and bell pepper and the raw kale over the crust, then sprinkle on two thirds of the cheddar and most of the green onion.
  6. Pour the egg mixture over the vegetables and top with the remaining third of the cheddar.
  7. Bake 25 to 30 minutes, until the center is set and reaches 160°F (71°C).
  8. Rest 10 minutes, sprinkle with the remaining green onion, then cut into 4 pieces and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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