Kale, Mushroom, and Cheese Breakfast Casserole
I first made this Kale, Mushroom, and Cheese Breakfast Casserole 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 in a low-carb breakfast casserole!
PIN the Kale, Mushroom, and Cheese Breakfast Casserole to try it later!
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. I make this type of dish on the weekend and keep it in the fridge to reheat 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 recently I updated this favorite recipe with new photos, so I am reminding you about it for Friday Favorites today. 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!
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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- mushrooms
- Olive Oil (affiliate link)
- 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)
- eggs
- 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.
Want to make breakfast casseroles from what’s in the fridge?
There’s a popular post on my site with my Master Recipe for Low-Carb Breakfast Casseroles. That can help you make various sizes of breakfast casseroles using the ingredients you have on hand.
This Breakfast Casserole is a great meatless dinner!
Of course this Kale, Mushroom, and Cheese Breakfast Casserole is a perfect breakfast for anyone who wants Vegetarian Recipes, but I’d enjoy this for lunch or a light dinner as well.
How to make Kale, Mushroom, and Cheese Breakfast Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C and spray 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 Leafy Greens:
- Swiss Chard and Goat Cheese Custard Bake
- Kale, Bacon and Cheese Breakfast Casserole
- 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!
Kale, Mushroom, and Cheese Breakfast Casserole
Kale, Mushroom, and Cheese Breakfast Casserole is a great way to start out your day with some healthy greens, and it's tasty too!
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
8Serving Size
1Amount 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 low-carb breakfast casserole with kale is a great breakfast option for any low-carb or Keto 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for the Recipe:
This tasty Kale, Mushroom, and Cheese Breakfast Casserole was first posted in 2014 after I’d made it a few times for guests. The recipe was updated with better photos in 2021 and last updated with more information in 2024.
23 Comments on “Kale, Mushroom, and Cheese Breakfast Casserole”
Delicious!! I halved the recipe and made it for dinner last night and breakfasts this week. For the mushrooms, I used baby bellas and for the feta, I used tomato-basil feta. My seasoning was a salt-free blend, but I’m not sure which one because I had poured it into a glass jar to match my other spices and just labeled it “salt-free seasoning”. This was so simple to make and baked up beautifully (I still baked it for 30 minutes (in an 8×8 pan) even though it was half the recipe). I lined my pan with non-stick foil to make clean up a breeze.
Thanks for the nice feedback! So glad to hear you enjoyed it.
So yummy! We really loved this recipe. Thanks for sharing!
So glad you enjoyed it!
Late to the party, but I'm wondering if you can prepare this the night before and then bake the next morning?
I've never done that, and I would probably saute the mushrooms and kale and refrigerate them; then assemble the rest of the dish the next morning and bake. I say that partly because I think the mushrooms might turn the eggs brown if they sit in the mixture overnight. But it might work; would love a report back if you try it!
That makes sense, I will probably do it that way. Thanks so much for the reply!!
Could you use spinach in place of kale?
Ashley you can definitely make this with spinach. The spinach will take even less time to wilt when you saute it, probably less than 2 minutes. Hope you enjoy!
Thank you! I am trying it tomorrow. It looks delicious! 🙂
When I frist started making this kind of dish I used to cook/freeze/reheat sometimes. But when eggs are frozen they give off a lot of water when they're thawed, so now I prefer to cook and just refrigerate the leftovers.
If you're talking about freezing the uncooked mixture, I don't think that will work.
This sounds delicious and healthy. Have you tried freezing it and then cooking it the morning of? Just wondering how that would come out.
Hi Kalyn! My family is making this for dinner tonight & adding veggie burgers in the mix. Looking forward to this dish. Thanks for creating!
Kim, you probably can but the ingredients will need to be adapted a little. This Slow Cooker Frittata can help you with the timing and other needed changes.
Could you make this in a slow cooker? If so, how long would you cook it?
Thanks Joanne; these are definitely some of my favorites.
I love eating breakfasty things at all times of the day! This sounds like a great combination of ingredients!
Jeanette, me too!
Love it when you can pull off such a great dish using whatever's in the fridge. I could make a dish of this and eat for breakfast all week!
Lydia, me too!
I could eat this combination every morning for breakfast. Whenever I get my dark leafy greens in first thing in the morning, I feel powerful for the rest of the day.
Thanks Nick! I know I've made it at least 5 times since I dreamed up this combination.
Sounds like a new favourite!