A hogbake from Redwall Abbey… and a little kale magic
Cook Up a Story
Cook Up a Story
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 medium onion (about 2 cups), diced
  • 2 cups (4 oz) grated cheddar cheese
  • 4 eggs, beaten
  • ¼ cup milk (Vinny suggests using skim)
  • 1 or 2 cups finely chopped and massaged kale (see above)
  • 1 cup whole grain cheerios (leave out if you want gluten free)
  • 1 large tomato, sliced (or enough to cover the top of your casserole)



Log in or Register to write a comment.