Savory Bacon & Kale Breakfast Pudding

  • 6 slices of bacon
  • 1/2 onion, chopped
  • 1 head of kale, de-stemmed and chopped
  • 1/2 cup artichoke hearts (I used ones from a can)
  • 9 large eggs
  • 1 cup coconut or almond milk
  • 1/2 cup cheese of choice
  • 3 tablespoons Steve’s Maple Mustard
  • 1 paleo baguette, sliced in cubes
  • Preheat your oven to 350 degrees
  • In a medium skillet, cook the bacon according to instructions
  • Once cooked, remove from skillet and put on plate lined with paper towel (to absorb the grease) and set aside
  • In the same pan, add the onion and kale (don’t wash the pan out, leave the grease!)
  • Cook for about 5-7 minutes on medium heat with a cover on top, until onions and kale are cooked through
  • Remove from heat, and set aside
  • In a large bowl, whisk together eggs and milk
  • Add the sliced bread and mix well so all bread slices are coated and let it sit for 5 minutes
  • Chop the bacon into smaller pieces
  • Then add bacon, onion kale mixture, artichoke hards and almond milk cheese to the egg and bread mixture
  • Pour onto a greased skillet or baking dish and cook in oven for 35-40 minutes
  • Enjoy while warm!