A breakfast bake to give your residents a new way to eat their eggs, with tomato, mushroom kale for added goodness and flavour.
Ingredients per serve
Mushrooms, sliced 700.0 g
Capsicum 800.0 g
Shallots, sliced 100.0 g
Kale 400.0 g
Garlic puree 10.0 g
Ground Paprika 5.0 g
Eggs 10.0 x
- Sauté mushroom, capsicum, shallots and kale.
- Add in the garlic puree, ground paprika and stir through.
- Stir in the KNORR Gluten Free Pronto Napoli. Remove from the heat and divide the mix into desired dishes.
- Crack one egg in each of the dishes.
- Bake on 180 degree Celsius for 15/20 minutes.