Creamy Kale Breakfast Bake

While I spend a lot of time encouraging people eat more vegetables, I find it particularly difficult to eat them in the morning. Most of us don't have time to whip up an omelet, and I've become accustomed to my warm creamy oats in the winter and acai bowls in the summer. However, a few weeks ago I decided to try a little experiment and see what would happen if I had a big heaping serving of veggies for breakfast. The results? More energy, decreased cravings, and increase satiety. 

And no, I didn't spend 30+ minutes making a gourmet breakfast, this Creamy Kale Breakfast bake took just 10 minutes to whip up. Give it a try:

Creamy Kale Breakfast Bake

• 2 cups kale, chopped
• 1 tbsp coconut oil, olive oil, or butter
• 1 tbsp water
• 2-3 eggs (preferably cage free and organic)
• 1/4 cup shredded cheddar cheese
• Salt to taste

Preheat oven to 375 F. In a small oven safe pan over medium heat, add olive oil, and kale. Stir until slightly wilted and turn heat off. Add eggs, cover, and place in oven. Let sit for 10 minutes (less if you prefer a more runny egg). Remove from oven, add cheese and re-cover until melted. Optional: enjoy with a slice of whole grain toast.