Breakfast Cornbread Casserole with Ham and Kale
Ingredients
1 box 8.5 oz cornbread mix
1 cup milk
2 large eggs
1 tbsp olive oil
1 cup cooked ham, diced
2 cups kale, chopped
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
Instructions
Preheat oven to 375F 190C and grease a 9×9-inch baking dish with olive oil or non-stick spray.
Prepare the cornbread batter:
In a large mixing bowl, combine the cornbread mix, milk, and eggs. Stir until just combined do not overmix. Set aside.
Cook the kale and ham:
Heat olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Season with salt, pepper, garlic powder, and onion powder. Add the diced ham and cook for another 2-3 minutes, stirring occasionally.
Assemble the casserole:
Layer the cooked ham and kale mixture evenly in the bottom of the prepared baking dish. Pour the cornbread batter over the top and spread evenly.
Add cheese:
Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top of the casserole.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
Serve:
Let the casserole cool for a few minutes before slicing and serving. Enjoy!
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