Ingredients :
- 1/2 pound bacon strips, chopped
- 1/2 pound bulk pork sausage or turkey sausage
- 1 cup finely chopped sweet red pepper
- 1 cup sliced halved zucchini
- 3 cups baby kale or fresh baby spinach
- 12 large eggs
- 3/4 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano or 1 tablespoon minced fresh oregano
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyere cheese, divided
Directions :
- Preheat oven to 375º. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate; drain.
- In the same skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon to a paper towel-lined plate. Discard drippings, reserving 1 tablespoon in pan. Cook pepper and zucchini in drippings until crisp-tender, 3-4 minutes, stirring occasionally. Add kale; cook and stir until kale is wilted and pepper and zucchini are tender, 3-4 minutes longer. Remove from the heat. Stir in cooked bacon and sausage. Transfer to a greased 13x9-in. baking dish.
- In a large bowl, whisk eggs, cream and seasonings. Stir in 1/2 cup cheddar and 1/2 cup Gruyere. Pour over vegetable mixture. Sprinkle with remaining 1/2 cup cheddar and 1/2 cup Gruyere.
- Bake until set and slightly puffed, about 30 minutes. Let stand 10 minutes before serving.
