Power Greens Breakfast Casserole with Feta and Mozzarella
This low-carb Power Greens Breakfast Casserole with Feta and Mozzarella is delicious and making a breakfast casserole is a great way to use healthy greens!
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 Power 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!
How to make this breakfast casserole:
(Scroll down for complete printable recipe including nutritional information.)
- I buy the Power Greens mix from Costco, but when I googled it, I found there were 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:
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 category called Weekend Food Prep to help you 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 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.
I used a blend of kale, chard, and spinach for this recipe. Use reduced-fat or full-fat mozzarella, whichever you prefer.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.
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 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 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.