Ingredients
Scale
- 2 teaspoons olive oil
- ½ sweet onion, chopped
- 4 garlic cloves, minced
- ½ red bell pepper, diced
- 10 ounces mushrooms, finely diced
- 2–3 cups kale, finely chopped
- 12 large eggs
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1-pound raw shrimp, peeled and deveined
- 6 ounces reduced-fat Swiss cheese, diced or shredded
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F. In medium bowl, whisk together eggs, paprika, salt, black pepper and crushed red pepper flakes; set aside.
- Place a skillet on medium-high heat and add the olive oil. Add onion and sauté for 3-4 minutes, until tender. Add garlic and cook for 1 more minute, until fragrant. Add bell pepper, mushrooms and kale and cook for an additional 3-5 minutes, until vegetables are tender.
- Lightly coat a 9” x 13” casserole dish with cooking spray. Spread the vegetable mixture evenly in dish. Pour the egg mixture over the vegetables. Top evenly with shrimp; then sprinkle shredded Swiss cheese over entire dish.
- Bake casserole for 40-45 minutes. Insert knife into center of casserole; if it comes out clean, the casserole is set. Remove from oven and let sit for 5 minutes. Cut into individual squares and serve.
Notes
*To prepare this breakfast dish ahead of time: Cook and assemble according to directions. Cover casserole dish with foil and refrigerate overnight. In the morning, preheat the oven to 375°F, bake casserole for 40-45 minutes and serve as directed above.
- Category: Shrimp
Keywords: Shrimp, Shrimp Recipe, Seafood Breakfast, Cheesy Shrimp Breakfast Casserole