Introduction
This savory breakfast bread combines the hearty flavors of crispy bacon and nutrient-packed kale in a satisfying, low-carb package. It’s perfect for meal prep, offering a protein-rich start to your day that you can grab and go. You’ll love how the Parmesan and garlic elevate it from simple egg bake to a truly special brunch dish.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 14
Ingredients
- 3 cups kale, finely chopped with stems removed
- 1 clove fresh garlic (finely minced)
- 1 ½ tbsp. salted butter
- 2 Tbsp. water
- 8 eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 Tbsp. 1:1 sweetener of choice
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- ¼ cup sour cream
- 1/3 cup melted butter
- 1/3 cup chopped crispy bacon
- ¼ cup shredded Parmesan
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a skillet over medium heat, melt the 1 ½ tbsp. salted butter. Add the finely minced garlic and chopped kale. Sauté for 2-3 minutes, then add the 2 Tbsp. water and continue to cook until the kale is wilted and bright green. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk the 8 eggs until well combined.
- Add the almond flour, coconut flour, salt, baking soda, baking powder, sweetener, onion powder, garlic powder, and black pepper to the eggs. Stir until a thick batter forms.
- Fold in the sour cream and 1/3 cup melted butter until fully incorporated.
- Gently fold in the sautéed kale mixture, chopped crispy bacon, and shredded Parmesan.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Variations
- Muffin Method: Pour the batter into a greased muffin tin for individual portions, reducing bake time to 20-25 minutes.
- Cheesy Twist: Mix an additional 1/4 cup of shredded cheddar cheese into the batter and sprinkle more on top before baking.
- Vegetarian Version: Omit the bacon and add 1/3 cup of sautéed mushrooms or sun-dried tomatoes for a savory depth.
- Herb Infusion: Add 1 tablespoon of fresh chopped herbs like thyme or rosemary to the batter for an aromatic flavor boost.
Tips for Success
- Ensure your kale is very finely chopped and well-dried after washing to prevent a soggy loaf.
- For the crispiest bacon, cook it ahead of time and let it drain on paper towels before chopping.
- Let the bread cool completely before slicing for cleaner cuts that won’t crumble.
- If the top browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time.
Storage & Reheating
Store cooled bread slices in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Reheat slices in a toaster oven or conventional oven at 350°F for 5-10 minutes until warmed through, which helps retain the best texture.
FAQ
Can I use frozen kale?
Yes, but be sure to thaw it completely and squeeze out all excess liquid before sautéing to avoid a wet batter.
What can I use instead of the 1:1 sweetener?
You can use an equal amount of regular sugar, or omit it entirely; it’s primarily used to balance flavors.
My bread is very dense. What happened?
This is likely due to over-mixing the batter once the flours are added. Mix just until the dry ingredients are incorporated.
Can I make this dairy-free?
Substitute the butter with olive oil, the sour cream with a dairy-free yogurt, and omit the Parmesan or use a nutritional yeast alternative.
Is this recipe gluten-free?
Yes, as written with almond and coconut flour, this recipe is naturally gluten-free.
Can I prepare the batter the night before?
It’s not recommended, as the baking powder will begin to activate, potentially resulting in a less risen loaf. Prep the kale and bacon ahead, then mix the batter in the morning.
