Power Greens Breakfast Casserole
If you buy those big packs of Power Greens at Costco, this cheesy Power Greens Breakfast Casserole is a perfect way to use them! And I love starting out the day with a healthy helping of greens!
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 not be surprised that this Power Greens Breakfast Casserole is one of the things I love making with this delicious mix of greens. I use Feta and Mozzarella to make this a cheesy breakfast casserole that’s loaded with flavor.
When I first made the recipe for myself, I made this four times in a row, so that’s a sign of how much I like it! Then one weekend my foodie friend Sean stayed at my house when he was in town, and when I fed him some of the leftovers for breakfast, he gave the recipe a thumbs up. That’s when I realized I needed to take some photos and share this recipe on the blog!
I actually used a full pound of the power 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 greens, so if you like the idea of starting out the day with a healthy dose of greens, give this a try!
What ingredients do you need?
(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.)
- power greens mix
- Olive Oil (affiliate link)
- Mozzarella Cheese
- Feta Cheese
- green onion
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh-ground black pepper
What are Power Greens?
Power Greens is a brand name for a bagged mix of greens that contains chard, kale, and spinach, and sometimes a few other greens. You can use any healthy mix of greens you prefer for this recipe.
What cheese can you use for Power Greens Breakfast Casserole?
I did love the combination of Feta and Mozzarella that made a delicious cheesy breakfast casserole with the Power Greens. But if you’re not a fan of those cheeses or have another cheese on hand, any type of white cheese that melts well will taste great here.
More recipes where you could use Power Greens:
- Power Greens Salad with Blueberries
- Power Greens Egg Skillet
- Kale and Red Onion Savory Breakfast Squares
- Macaroni with Greens, Lemon, and Parmesan
- Ground Beef Vegetable Soup
How to make Power Greens 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.)
- I buy the Power Greens mix from Costco, but there are lots of companies making a similar mix of greens.
- 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 (affiliate link) or use your favorite seasoning blend that’s good on eggs if you don’t have Spike.
- Beat 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, then serve hot.
- 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.
More Breakfast Ideas with Greens:
- Sausage, Kale, and Mozzarella Egg Bake
- Swiss Chard Casserole
- Breakfast Casserole with Spinach and Goat Cheese
- Swiss Chard, Mozzarella, and Feta Egg Bake
- Slow Cooker Breakfast Casserole with Kale, Red Pepper, and Feta
Want even more Low-Carb Breakfast Casseroles?
Check out my master recipe for Low-Carb and Keto Breakfast Casseroles to make a breakfast bake out of what’s in the fridge. Or find more ideas from Kalyn’s Kitchen and around the web in 25 Family-Friendly Keto Breakfast Casseroles.
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 1 lb. power greens mix (see notes)
- 2 tsp. olive oil (more or less, depending on your pan)
- 6 oz. mozzarella cheese, cut in 1/2 inch cubes (see notes)
- 4 oz. Feta, crumbled
- 1/2 cup sliced green onion
- Spike Seasoning to taste
- fresh-ground black pepper to taste
- 14 eggs
- 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.)
- 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.
- 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.)
- Crumble the Feta and slice enough green onions to make 1/2 cup.
- Sprinkle the mozzarella, feta, and sliced green onions over the greens.
- Season the mixture to taste with Spike Seasoning (affiliate link) and fresh-ground black pepper. (Don’t use salt, the Feta is salty enough.)
- 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.
- Bake 35-40 minutes, or until the mixture is completely set and the top is as brown as you prefer.
- Serve hot, with a dollop of sour cream if desired.
- This will keep in the fridge for at least a week, and it reheats well.
I used a blend of kale, chard, and spinach for this recipe. You can use any greens you prefer or have on hand.
Use reduced-fat or full-fat mozzarella, whichever you prefer.
Recipe created by Kalyn.
Amount Per Serving: Calories: 258Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 8gCholesterol: 355mgSodium: 445mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 19g
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 Power Greens Breakfast Casserole is loaded with healthy low-carb ingredients, and would be great for any low-carb or Keto diet or for any phase of the original South Beach Diet. South Beach recommends low-fat cheese but other low-carb eating plans would prefer full-fat dairy.
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 this Recipe:
I started buying the Power Greens mix in 2014, and that’s when I first made this tasty breakfast casserole. The recipe was last updated with more information in 2023.