Kalyn's Kitchen

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 that’s also gluten-free! And if you like starting out the day with greens, this post also has more tasty breakfasts with kale!

PIN this tasty egg bake with kale and Mozzarella!

Baby Kale, Mozzarella, and Egg Bake found on KalynsKitchen.com

A couple of months ago I came up with a recipe for Spinach and Mozzarella Egg Bake, which turned out to be one of my personal favorite breakfasts.  Then I discovered the fantastic Earthbound Farm Mixed Baby Kales at the store near my house, so of course I had to try the 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 my fellow baby kale fans to find this recipe, and knowing how the internet works, I decided this egg bake with baby kale deserves 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 Kind of Kale Should You Use?

You can make this Kale, Mozzarella, and Egg Bake with pre-washed baby kale or 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.

Kale, Mozzarella, and Egg Bake process shots collage

How to Make Kale, Mozzarella, and Egg Bake:

(Scroll down for complete printable recipe.)

  1. I love Earthbound Farm Ready-to-use Organic Mixed Baby Kales and 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. 
  2. 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.
  3. Spray your casserole dish with olive oil or non-stick spray and spread out the wilted kale in a single layer.
  4. Then spread the mozzarella and sliced green onions over the kale.
  5. Beat the eggs in a bowl or measuring cup and then pour them over the kale/cheese mixture.
  6. Then use a fork to gently “stir” so the eggs are well distributed into the kale and cheese. 
  7. I call this type of recipe an “egg bake” rather than a breakfast casserole, because there is a generous amount of veggies and cheese and just enough egg to hold it together.
  8. The Baby Kale, Mozzarella, and Egg Bake  was done after it baked about 30-35 minutes.
  9. I cut mine into 6 servings, for a one-dish breakfast that has vegetables, cheese, and eggs.

Baby Kale, Mozzarella, and Egg Bake found on KalynsKitchen.com.

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
Red 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
Sauteed Chickpeas and Kale with Eggs on Toast from Dinner with Julie
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan 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 new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Kale, Mozzarella, and Egg Bake

Kale, Mozzarella, and Egg Bake

Yield 6 servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

This Baby Kale, Mozzarella, and Egg Bake is perfect Weekend Food Prep and you'll have a heat-and-eat breakfast for several days.


  • 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
  • 8 eggs
  • 1 tsp. Spike Seasoning (see notes)
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 375F/190C.
  2. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
  3. Heat the oil in a large frying pan, add the kale all at once. 
  4. Then stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale.
  5. Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered.
  6. Layer the grated cheese and sliced onions on top of the kale.
  7. Beat the eggs 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.)
  8. 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.
  9. Bake about 30-35 minutes or until the mixture is completely set and starting to lightly brown.
  10. Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)
  11. 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 1-2 minutes or the eggs can get slightly rubbery.

Recipe created by Kalyn and inspired by Spinach and Mozzarella Egg Bake.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 any phase of the South Beach Diet and most other low-carb eating plans. South Beach would recommend low-fat cheese but other low-carb diet plans may prefer full-fat cheese.

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.

Pinterest image of Kale, Mozzarella, and Egg Bake

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    55 Comments on “Kale, Mozzarella, and Egg Bake”

  1. Pingback: 90 Vegetarian Keto Diet Recipes For Breakfast, Lunch & Dinner: Vegetarian Ketogenic Meal Plantitlepagesepsitename%%

  2. This recipe looks great. I will try it soon. Thank for share it here

  3. Could I make this ahead of time (tonight) and let it sit in the fridge overnight, then bake in the morning?

    • I haven't done it that way, so I can't say for sure how it would work. I think it might, but the mixture will be so cold, so the cooking time might be off. And I don't know how that will affect the results. Let me know how it works if you try it!

  4. I started back on Phase 1 two days ago, so decided to peruse your site for Phase 1 recipes. I'd picked up baby kale to make another of your recipes, but I just couldn't stand looking at it in the fridge anymore. My husband and I love kale, and I have to get back into the routine of eating breakfast. He usually doesn't like my breakfast casseroles, but he loved this one. I added sausage to his side, and mushrooms to my side. Yum!

  5. Jessica, so glad you enjoyed it! And getting the 7 year old to eat kale, wine!

  6. I made this for brunch on Saturday and my family LOVED it (even my picky 7 year old)! They're begging me to make it again! I didn't have any green onions on hand, and I subbed Lawry's Seasoned Salt for the Spike Seasoning (I can't seem to find Spike anywhere and I had Lawry's on hand). Next time I make it I'm going to try to have all the ingredients, and I'm sure they'll like it even better! Great recipe!

  7. Thanks for answering 🙂 Genius that I am, I just noticed that you actually explain everything in the actual recipe!

    Anyway, I just got back from the store, so I'm (crossing my fingers) going to make this today 🙂

  8. Yes you are just cooking the kale enough to wilt it.

  9. Hi,

    I'm new to kale, so the first step sort of confuses me…am I just putting the kale in a pan and frying it for a minute? do I add anything to it?

    Thanks 🙂 it sounds great!

  10. Gina, that will be fine; you might want to add 1 or 2 more eggs to the mixture. I don't think the cooking time will be much different but I'd keep an eye on it.

  11. Will a 9×13 size glass dish work for this recipe? Can't wait to try it!

  12. Thanks Liz; hope you enjoy!

  13. Can not wait to try this Kalyn! It's in my oven as I type..just used sharp cheddar instead of mozz. I can't wait!

  14. I just made this! Delicious. I used spinach instead of kale and added sweet onion and mushroom along with the green onion. I forgot to grease the dish, but it's not too bad. I also forgot to add the cheese – scatterbrained today I guess, but I sprinkled some shredded on the top when I took it out. I think I like this better – skim cheese is a little lacking in flavour and this keeps the flavour right on the outside of the food. I eat this with salsa, it is so tasty. I also did the calorie information – only 172 calories per 1/6th of the dish! Very. very low cal. I'll probably eat it with some toast.

  15. You can freeze this, but it does change the texture a little and the eggs release water when they thaw. I used to freeze this type of egg casserole, but now I greatly prefer to just keep it in the fridge and eat all week. It will last at last 7-8 days in the fridge and is great to reheat for a quick breakfast.

  16. This looks amazing—wondering if it would freeze well?

  17. So glad to hear people are enjoying this!

  18. Made this morning! It was lovely. Sprinkled a little chopped Pancetta on a third for my non-diet-y husband. Even my 10 year old daughter said "mm!!"

  19. I loved this! Was so fast! I added butternut squash and pieces of asparagus to mine. Was great.

  20. Len, totally your choice on that!