Kale, Mozzarella, and Egg Bake
I loved this Kale, Mozzarella, and Egg Bake so much I made it several times in a row for a tasty low-carb breakfast! And if you like starting out the day with greens, this post also has ten more tasty breakfast ideas with kale!
Years ago I came up with a recipe for Spinach and Mozzarella Egg Bake, which turned out to be one of my personal favorite breakfasts, and it’s been hugely popular on the blog as well. Then I discovered the fantastic Baby Kale at the store near my house, so of course I had to try that recipe using kale. I loved the Kale, Mozzarella, and Egg Bake just as much, and at first I just thought about adding a note to the spinach recipe saying that I liked it with kale.
But I really wanted all the other kale fans to find this recipe, and knowing how the internet works, I decided this egg bake with baby kale deserved a recipe post of its own. How much did I love this cheesy egg bake with baby kale? When I tested the recipe I ate this for breakfast three weeks in a row before I finally switched to something else! And for anyone else who’s a big fan of uber-nutritious baby kale, check out the Ten More Breakfast Recipes with Kale below!
What ingredients do you need for this recipe?
- baby kale or chopped kale leaves
- olive oil
- grated mozzarella cheese
- green onion
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh ground black pepper to taste
What kind of kale should you use?
I love to make this Kale, Mozzarella, and Egg Bake with a 5 oz. package of pre-washed baby kale, which makes it easy to put together. But you can also use larger leaves of kale that have a thick rib. Larger kale leaves will need to have the ribs cut away and then should be stacked up and chopped. Larger kale leaves will probably need to be washed in the salad spinner, and will need a slightly longer time cooking in the frying pan.
Can you use other types of cheese?
If you’re not a fan of the mild flavor of Mozzarella or just have another type of cheese on hand, you can make this breakfast bake with Kale and Mozzarella with any type of white cheese that melts well.
Can the Kale, Mozzarella, and Egg Bake be reheated?
This recipe makes six servings, and leftovers can be stored in the fridge and quickly reheated in the microwave (or probably in a pan on the stove on low heat, although I haven’t tried that method.)
How to make this recipe:
(Scroll down for complete printable recipe with nutritional information.)
- I love to make this with a package of pre-washed baby kale, but I’ve also made this many times with larger leaves of kale, trimmed away from the ribs and chopped. Wash kale in the salad spinner (affiliate link) and spin dry if needed.
- The kale only needs a few minutes of cooking at high heat to wilt it before you put it into the casserole dish. Remember the kale will cook more when the egg bake is cooking in the oven.
- Spray your casserole dish with olive oil or non-stick spray and spread out the wilted kale in a single layer.
- Then spread most of the mozzarella and all the sliced green onions over the kale. Season with Spike Seasoning (affiliate link), salt, and fresh-ground black pepper. (I didn’t use much salt.)
- Beat the eggs in a bowl or measuring cup and then pour them over the kale/cheese mixture. Then use a fork to gently “stir” so the eggs are well distributed into the kale and cheese.
- Sprinkle the rest of the Mozzarella over the top.
- The Baby Kale, Mozzarella, and Egg Bake was done after it baked about 30 minutes. I like it kind of brown, so start checking sooner if you don’t like your egg bakes quite so well done.
- I cut mine into 6 servings, for a one-dish breakfast that has vegetables, cheese, and eggs.
Ten More Breakfast Recipes with Kale:
Sausage, Kale, and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Sweet Potato and Kale Hash with a Fried Egg ~ Shared Appetite
Kale and Cheese Omelet for Two from Kalyn’s Kitchen
Kale with Egg and Toast from Inspired Taste
Kale, Bacon, and Cheese Breakfast Casserole from Kalyn’s Kitchen
Sheet Pan Kale and Egg Bake from Healthy Nibbles and Bits
Artichoke, Kale, and Ricotta Pie from Kalyn’s Kitchen
Sausage Kale Breakfast Strata from The Pioneer Woman Cooks
Kale and Feta Breakfast Casserole from Kalyn’s Kitchen
Egg Muffin Recipe with Peppers, Kale, and Cheddar ~ Vintage Mixer
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!
- 5 oz. baby kale or chopped kale leaves
- 2 tsp. olive oil (depending on your pan)
- 1 1/2 cup grated mozzarella cheese (see notes)
- 1/3 cup thinly sliced green onion
- 10 eggs
- 1 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste
- Preheat oven to 375F/190C.
- Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
- Heat the oil in a large frying pan, add the kale all at once.
- Then stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale.
- Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered.
- Layer 2/3 of the grated cheese and all the sliced onions on top of the kale. Season with Spike Seasoning (affiliate link) or other seasoning mix and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.)
- Beat the eggs and pour the egg mixture over the kale/cheese combination, and then use a fork to gently “stir” so the eggs, kale, and cheese are evenly combined.
- Top with the rest of the grated Mozzarella.
- Bake about 30 minutes or until the mixture is completely set and starting to lightly brown. (If you don't like your eggs especially well done, I would check it a bit sooner.
- Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.)
- Serve hot. This is good with sour cream. I also like a little Green Tabasco Sauce (affiliate link) sprinkled on the top.
Use full-fat or reduced-fat mozzarella, your choice, and use less cheese if you prefer. You can use any seasoning blend that tastes good with eggs if you don't have Spike Seasoning (affiliate link).
This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than about a minute or the eggs can get slightly rubbery.
Recipe created by Kalyn and inspired by Spinach and Mozzarella Egg Bake.
Amount Per Serving: Calories: 208Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 270mgSodium: 632mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 16g
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:
One of the best diet tips I know is to eat vegetables for every meal, and this low-carb recipe is a great way to get some veggies for breakfast. This would be great for low-carb, Keto, or low-glycemic diets, as well as for any phase of the original South Beach Diet. South Beach would recommend low-fat cheese but other low-carb diet plans will prefer full-fat cheese.
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 to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2012 after I had discovered baby kale at the supermarket and fallen in love with it. The recipe was updated with better photos and slightly-improved instructions in 2021.