A breakfast bake to give your residents a new way to eat their eggs, with tomato, mushroom kale for added goodness and flavour.
- Sauté mushroom, capsicum, shallots and kale.
- Add in the KNORR Professional Garlic Puree, KNORR Professional Paprika Puree and stir through.
- Stir in the KNORR Gluten Free Pronto Napoli. Remove from the heat and divide the mix into desired dishes.
- Crack one egg in each of the dishes.
- Bake on 180 degree Celsius for 15/20 minutes.