- 12 whole large eggs
- ¼ cup plain greek yogurt
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon olive oil
- 3 cups kale stems removed and chopped fine
- 1 cup cooked and crumbled bacon
- 2 cups cooked quinoa
- ½ cup shredded cheddar cheese
In a large bowl whisk together eggs, yogurt, salt, pepper, granulated garlic, and onion powder. Set aside.
In a large pan heat olive oil on medium heat until hot. Add in the kale and cook until slight wilted.
Stir in the bacon and cook until the kale is a bit more wilted.
Stir in the egg mixture into the kale and continue to stir as it cooks. You want the consistency of scrambled eggs. This takes about 7-8 minutes.
After the eggs are set stir in the quinoa and shredded cheddar. Stir until all of the ingredients are combined. Serve hot or store for later.
sugar is 1 gram.
Make -ahead instructions
Cook completely and then store in the refrigerator up to 5 days or freezer up to 2-3 months. I recommend portioning out the recipe before storing.
Serving: 1g | Calories: 304kcal | Carbohydrates: 18g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Fiber: 3g