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Low-Carb Power Greens Breakfast Casserole with Feta and Mozzarella

Power Greens Breakfast Casserole with Feta and Mozzarella is a great way to get your greens and this tasty and healthy breakfast is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Power Greens Breakfast Casserole with Feta and Mozzarella!

Low-Carb Power Greens Breakfast Casserole found on KalynsKitchen.com

When I shared the recipe for Power Greens Salad with Blueberries and Almonds, I raved about how much I love the Power Greens mix of chard, kale, and Spinach I’ve been getting at Costco. And if you know my food preferences at all, you might have guessed I’d be making some kind of breakfast casserole with this delicious mix of greens. In the last couple of weeks I’ve made this Low-CarbPower Greens Breakfast Casserole with Feta and Mozzarella four times, so that’s a sign of how much I like it!

Then last weekend my friend Sean from Punk Domestics stayed at my house when he was in town for the Alt Conference, and when I fed him some of the leftovers for breakfast, he gave the recipe a thumbs up. I actually used a full pound of the greens mix in this, which helped balance out the generous amount of cheese! I think the combination of cheeses here went really well with the variety of greens, so if you like the idea of starting out the day with a healthy dose of greens, give this a try!

I love having this in the fridge for a heat-and-eat breakfast, but I also think this would make a delicious light meal for lunch or dinner, so if you ask me this is pretty much a perfect Meatless Monday dish!

Power Greens Breakfast Casserole found on KalynsKitchen.comHere’s the big bag of greens I started picking up at Costco that started this Power Greens binge at my house. (When I googled it, I found there were lots of companies making a similar mix of greens if you can’t find this one. Heat a little olive oil in a large, deep frying pan and add the greens all at once. Then use a large turner to keep turning the greens over and over until they’re all wilted down. Put the wilted greens in a large glass or ceramic casserole dish that you’ve sprayed with olive oil or non-stick spray. Spread the crumbled Feta, cubes of mozzarella, and sliced green onion on top of the wilted greens. Season to taste with fresh-ground black pepper and Spike Seasoning (or use your favorite seasoning blend that’s good on eggs if you don’t have Spike.)

Power Greens Breakfast Casserole found on KalynsKitchen.comBeat the eggs until yolks and whites are well-combined and then pour over the greens and cheese. I like to use a fork and “stir” the mixture so the top of the casserole shows all the ingredients. Bake at 375F for about 40-45 minutes, or until it’s as browned as you like it. I use this container with a snap-tight lid to keep leftovers in the fridge so I can enjoy this for breakfast for several days after I’ve made a big casserole like this one.

Low-Carb Power Greens Breakfast Casserole found on KalynsKitchen.com

More Breakfast Ideas with Kale, Chard, or Spinach:

Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole ~ Kalyn’s Kitchen
Kale Frittata ~ David Lebovitz
Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Power Greens Breakfast Casserole with Feta and Mozzarella

Power Greens Breakfast Casserole with Feta and Mozzarella is a great way to get your greens!

Ingredients:

  • 1 lb. power greens mix (a blend of kale, chard, and spinach)
  • 1-2 tsp. olive oil (more or less, depending on your pan)
  • 4-6 oz. mozzarella cheese, cut in 1/2 inch cubes (South Beach Diet recommends reduced-fat cheese)
  • 4 oz. Feta, crumbled (I used my favorite Feta)
  • 1/2 cup sliced green onion
  • Spike Seasoning to taste, about 1 1/2 teaspoons
  • fresh-ground black pepper to taste, about 3/4 teaspoon
  • 14 eggs
  • low-fat sour cream for serving (optional but good)

Directions:

  1. Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with olive oil or non-stick spray. (My dish was 10″ x 13″; if you don’t have a dish that’s close to that size I would cut down the recipe a bit.)
  2. Heat a little olive oil in a large non-stick frying pan with high sides. Turn heat to high, add the greens all at once, then immediately use a large turner to turn greens over and over until they’re completely wilted down. (This will only take a minute or two, watch them carefully.) Put the wilted greens in the bottom of the casserole dish.
  3. Cut the mozzarella into cubes about 1/2 inch square (or you can use grated mozzarella, but I do like the nuggets of melted cheese from the mozzarella cubes.)
  4. Crumble the Feta and slice enough green onions to make 1/2 cup.
  5. Sprinkle the mozzarella, feta, and sliced green onions over the greens.
  6. Season the mixture to taste with Spike Seasoning and fresh-ground black pepper. (Don’t use salt, the Feta is salty enough.)
  7. Beat eggs until the yolks and whites are well-combined, then pour over the greens/cheese mixture. Use a fork to gently “stir” the mixture so the greens, eggs, and cheese are evenly distributed.
  8. Bake 40-45 minutes, or until the mixture is completely set and the top is as brown as you prefer.
  9. Serve hot, with a dollop of low-fat sour cream if desired.

Notes:

This will keep in the refrigerator for up to a week and can be reheated in a microwave or in a frying pan on the stove.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Power Greens Breakfast Casserole with Feta and Mozzarella is loaded with healthy low-carb ingredients, and I would eat this for any phase of the South Beach Diet and any other low-carb eating plans. South Beach recommends low-fat cheese but other low-carb eating plans would prefer full-fat dairy.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Power Greens Breakfast Casserole found on KalynsKitchen.com

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27 comments on “Low-Carb Power Greens Breakfast Casserole with Feta and Mozzarella”

  1. I'm going to have to look for those power greens the next time I am at Costco!

  2. Pam, I am loving them!

  3. I love that mix also!! So perfect to start your day with in this casserole!

  4. I do love the power greens salad mix at Costco's, and how it shrinks when you cook it so you can pack more into dishes like your beautiful breakfast casserole.

  5. Thanks Joanne and Jeanette! I can tell I will be using the power greens more and more often.

  6. Hi Kalyn. Just went gluten free so really appreciate these recipes. Keep em coming!

  7. Glad the gluten-free recipes are helpful. You might want to check out the Index of South Beach Diet Phase One Recipes in the left sidebar. Phase One doesn't permit grains, so all those recipes are gluten-free.

  8. Thanks Kalyn. I know that South Beach has mixed feelings re gluten free in phase 2 and 3.

  9. This is absolutely my favorite kind of breakfast, and I love that you can cook at the beginning of the week, and have breakfast for several days.

  10. Looking forward to making this for a potluck brunch on Friday before the parade in Park City.

  11. Thanks Letty, hope you enjoy!

  12. This casserole looks amazingly delicious! It's calling my name with all ingredients you used! Will definitely make this!

  13. Thanks Zerrin, glad you like it!

  14. I made this for dinner last night, and it was terrific! Even my husband, who is not a fan of casseroles, egg bakes or spinachy stuff liked it (obviously I was taking a bit of a risk with this one. Lol.) I used organic spinach and arugula, since that's what I had on hand, and chopped up some cherry tomatoes for color. Awesome. Husband is even eating the leftovers (on his own volition!) for dinner tonight!

  15. Erin, so glad to hear it was a hit!

  16. Thanks for the tip about the Power Greens: I had always walked right past them. But the bag was so big! So, I used them for a couple of salads, and today, when the temperature finally broke here, made the casserole. Loved it, and here too, even my "I hate anything green and/or healthy" husband asked for more.
    And tomorrow morning I need to fly out the door, so this will be perfect.
    Wish I had seen the tip about cherry tomatoes, but there will definitely be a next time.

  17. Glad you enjoyed it. It is a HUGE bag, but I've managed to use it up every time I've gotten it.

  18. Could steaming the greens for a couple minutes work? I have a hard time not burning the greens at all.

  19. I was planning to make this for a brunch on Sunday. I was wondering if I made it tonight, would it still be good to be reheated in the oven on Sunday morning?

    (Sorry I commented on the wrong recipe earlier)

    • No worries Gina, same answer: I've never made the casserole and reheated the whole thing like that, and I worry about the long time needed to get the whole thing completely hot again. (I have reheated one serving many times, just not the whole casserole.) I'd say it will be best if it's cooked as close as possible to the serving time, so if there is any way you can bake it right before you serve it that will give the best results.

  20. Can I freeze this recipe for later, it looks delicious and Ill try this asap

    • Sorry to be so slow to reply; for some reason this comment never came to my e-mail and I just found it. I don't recommend freezing this type of casserole; the eggs release a lot of water when thawed. But it will keep well in the fridge for at least a week and can be reheated in the microwave.

  21. Pingback: 20 Ways to Use A Bag of Greens - This Pilgrim Life

  22. Can egg whites or a combination work as well?

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