Kale, Mushroom, and Cheese Breakfast Casserole
I made this Kale, Mushroom, and Cheese Breakfast Casserole twice for guests, and it was so well-received that I decided to post the recipe! Try it if you like the idea of starting out the day with healthy greens!
If you look around in the category for Breakfast Dishes on Kalyn’s Kitchen, you’ll notice lots and lots of variations for breakfast casseroles. There’s even a popular post with Basic Instructions for Low-Carb Breakfast Casseroles. I make this type of dish often to keep in the fridge for a quick breakfast during the week, and most of the time I just use what’s in the fridge without following a real recipe.
But after I’d ad-libbed this Kale, Mushroom, and Cheese Breakfast Casserole twice for guests and people raved about it both times, I decided this was a recipe I needed to post on the blog, and it’s a perfect recipe for the January when people are getting back on track. I make this most often with half Feta and half Mozzarella for the cheese, but you can switch out the cheese any way you like!
Of course this is also a perfect Meatless Recipe and even though I’m calling this a breakfast casserole, I’d enjoy this for lunch or a light dinner as well. I always like using kale in a breakfast casserole, because kale and other dark leafy greens are the healthiest foods you can eat, and I love starting out the day with a dose of greens.
What ingredients do you need for this recipe?
- olive oil
- finely chopped kale
- crumbled Feta (or other cheese of your choice)
- grated Mozzarella cheese (or other cheese of your choice)
- fresh ground black pepper
- Spike Seasoning (affiliate link) (or other all-purpose seasoning blend)
- sour cream for serving (optional)
What if you don’t like Kale?
You can definitely make this breakfast dish with other types of leafy greens if you’re not a fan of kale! If you use a softer green like spinach or Swiss Chard, you’ll need a shorter cooking time to wilt the greens. Everything else will be the same.
How to Make Kale, Mushroom, and Cheese Breakfast Casserole:
(Scroll down for complete recipe with nutritional information.)
- Preheat oven to 375F/190C and spray a baking dish with non-stick spray, about 9″x13″ or similar size.
- Use brown Cremini mushrooms or regular white mushrooms in this recipe, and I make them thickly sliced.
- Saute the mushrooms in a little olive oil until they release their liquid and get lightly browned.
- Then put mushrooms in the bottom of a baking dish.
- Heat a little more oil in the same pan, add the chopped kale all at once, and cook just until it’s barely wilted. This won’t take longer than 2-3 minutes at high heat or even less time for baby kale.
- Layer kale over the mushrooms in the baking dish. This is a generous amount of kale,
- Then sprinkle over the cheeses (Feta and Mozzarella for me) and season with fresh-ground black pepper and some Spike Seasoning (affiliate link) or another all-purpose seasoning blend.
- Beat the eggs until they’re well-combined and the pour over the vegetables and cheese. (Bad photo, but there really are some eggs poured over that cheese!
- Then take a fork and gently “stir” until all the ingredients are coated with egg and the top of the breakfast casserole has a good mixture of ingredients.
- I usually sprinkle a tiny bit more cheese on to make the top look nice and cheesy!
- Bake 30-35 minutes, or until the casserole is completely set and the top is starting to get lightly browned.
- Serve hot, with some sour cream on top if you like sour cream.
- This will keep in the fridge for quite a few days and can be reheated in the microwave or in a pan on the stove for a quick week-day breakfast option!
More Tasty Breakfasts with Dark Leafy Greens:
Kale and Feta Breakfast Casserole
Swiss Chard and Goat Cheese Custard Bake
Kale, Bacon and Cheese Breakfast Casserole
Baby Kale and Mozzarella Egg Bake
Breakfast Casserole with Spinach and Goat Cheese
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat all week!
- 16 oz. mushrooms, thickly sliced
- 2 T olive oil
- 8 oz. finely chopped kale (or a little more is fine)
- 5 oz. crumbled Feta (see notes)
- 1 cup grated Mozzarella cheese (see notes)
- fresh ground black pepper to taste
- 1 tsp. Spike Seasoning (optional, see notes)
- 12 eggs, beaten until yolks and whites are well-combined
- sour cream for serving (optional)
- Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (I used white crockery dish that was 9 inches x 13 inches, but any size close to that will work.)
- Wash and dry mushrooms if needed and thickly slice.
- Heat 1 T olive oil in a large non-stick frying pan over medium-high heat, add the mushrooms, and cook until the mushrooms have released their liquid and it has evaporated, and mushrooms are starting to slightly brown, about 5-6 minutes.
- Spread out the mushrooms over the bottom of the baking dish.
- While the mushrooms cook, chop kale if needed, cutting away the thick stems and chopping the leaves. Wash kale if needed, and spin dry. (I used a package of chopped kale, which is a great time-saver if your store carries it.)
- Add 1 T more olive oil to the same pan, heat to medium high, add the chopped kale all at once and saute, turning kale over and over until it’s all wilted, about 2-3 minutes. (Baby kale will take even less time than this.)
- Layer the wilted kale over the mushrooms in the baking dish.
- Sprinkle the crumbled Feta and grated Mozzarella over the vegetables and season with fresh ground black pepper and Spike Seasoning (affiliate link) or another all-purpose seasoning.
- Beat eggs until they’re well-combined; then pour eggs over the cheese.
- Use a fork to gently “stir” until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale. (Sprinkle on a tiny bit more cheese on top if you're picky like me!)
- Bake at 375F/190C for 30-35 minutes, or until the casserole is completely set and the top is starting to lightly brown. (If your baking dish is smaller so the egg mixture is thicker you might need a little more time.)
- Serve hot, with a dollop of sour cream if desired.
- This will keep in the fridge for at least a week and can be quickly reheated in a microwave.
Use either brown or white mushrooms, whichever you prefer. I used just slightly more than half of a 16 oz. package of chopped kale. Five ounces Feta is about one cup of crumbled Feta. (Use about 2 cups of grated cheese of your choice for this recipe.) You can use any type of all-purpose seasoning that you like if you don’t have Spike.
Recipe created by Kalyn when she had overnight guests and was winging it with ingredients that were in the fridge.
Amount Per Serving: Calories: 261Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 330mgSodium: 556mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This type of low-carb breakfast casserole is a great breakfast option for any low-carb or low-glycemic diet plan or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.