Kale, Mushroom and Brown Rice Bake

2 cups cooked brown rice (approx 1 cup dry cooked to package direction and slightly cooled)
3 big handfuls chopped kale (or more if you like!)
1 8oz container crimini mushrooms - sliced
1 yellow onion - diced
1 garlic clove - minced
1/2 cup grated parmesan cheese - divided
4 large eggs
1/4 cup milk
1-2 sprigs fresh thyme - stems removed (optional)
1/2 tsp salt (or more to taste)
pepper

1.  Pre-heat oven to 375 degrees.  Spray the bottom and sides of an 8x8 in baking dish, or a 12 cup muffin tin.  The muffin tin makes perfect portions!
2.  In a large saute pan, saute onion in olive oil 2 minutes.  Add mushrooms and saute 2 more minutes.  Add kale and saute 3-5 more minutes until the kale is beginning to soften.
3.  Add garlic and saute another 3 minutes or so until all is cooked through.  Remove any excess water by blotting with a paper towel.  Allow mixture to cool slightly.
4.  In a large bowl, mix mushroom mixture with the cooked rice.  Add 1/4 cup parmesan cheese and mix thoroughly.
5.  In a separate bowl, whisk eggs with milk, 1/2 tsp salt, thyme and pepper.   Fold wet ingredients into dry ingredients.  Divide mixture into muffin cups or pour in prepared baking dish.  Top with remaining 1/4 cup parmesan cheese (optional).
6.  Bake uncovered for 25-30 minutes or until set.  I would check after 20 minutes as each oven is different.

adapted from www.pamelasalzman.com