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Kalyn's Kitchen

Kale and Feta Breakfast Casserole

Kale and Feta Breakfast Casserole is one of the simplest recipes ever, but the combo of kale and Feta is a winner in a tasty low-carb breakfast casserole!

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Kale and Feta Breakfast Casserole finished casserole in baking dish

The approach of colder weather always makes me start to think about making low-carb breakfast casseroles, and this Kale and Feta Breakfast Casserole has been one of my favorite combinations for quite a few years. And recently when I found myself with a big bag of kale in the fridge, I decided to give this recipe a much-needed photo update!

Kale is a vegetable I didn’t have much appreciation for until I first grew it myself (many years ago), but now I love this ultra-nutritious vegetable. I like this recipe with a lot of kale, but you can definitely use less (or use another type of leafy greens if you’re not a fan of kale.) And if you like kale but aren’t a fan of feta, you could use a blend of milder white cheeses like I did in this Kale, Bacon, and Cheese Breakfast Casserole.

What Kind of Kale Can You Use?

I used a bag of chopped kale and picked out the thicker pieces of ribs. You can use larger leaves of kale; just cut the kale away from the ribs and chop it. The recipe can also be made with baby kale; the baby kale will cook much more quickly, so only cook it for a couple of minutes in the frying pan. I also think this is delicious with Red Russian Kale if you’re lucky enough to find that at your store.

Kale and Feta Breakfast Casserole process shots collage

How to Make Kale and Feta Breakfast Casserole:

(Scroll down for complete recipe including nutritional information.)

  1. Preheat oven to 375F/190C. Spray a casserole dish with olive oil or nonstick spray.
  2. I used chopped kale  in a bag, or chop up a generous bunch of fresh kale or use a large bag of baby kale.
  3. If your kale is even slightly limp, crisp it in ice-cold water in the salad spinner (affiliate link) and spin dry.
  4. Saute the kale in olive oil just until it wilts and starts to soften.
  5. Put the sauteed kale in the bottom of a sprayed casserole dish.
  6. Crumble the Feta, then sprinkle over the wilted kale in the dish.
  7. Season with Spike Seasoning (affiliate link) or an all-purpose seasoning and a little salt and fresh ground black pepper.
  8. Beat 12 eggs until yolks and whites are well-combined.
  9. Pour the eggs over the kale and Feta; then use a fork to gently stir so ingredients are evenly distributed.
  10. Bake for 30-35 minutes or until eggs are set and the top is starting to lightly brown.
  11. Serve hot. This is good with a dollop of sour cream.

Kale and Feta Breakfast Casserole close-up of finished casserole

More Tasty Ways to Eat Kale:

Sauteed Kale with Garlic and Onion
Kale and Red Cabbage Slaw
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan
Instant Pot Zuppa Toscana Soup
Sausage and Kale Mock Lasagna

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 and Feta Breakfast Casserole thumbnail image of finished casserole

Kale and Feta Breakfast Casserole

Yield 8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This Kale and Feta Breakfast Casserole is one of the simplest recipes ever, but the combo of kale and Feta is a winner.

Ingredients

  • 12 oz. fresh kale, washed and coarsely chopped
  • 1 T. olive oil
  • 1 1/2 cups crumbled Feta cheese (more or less to taste)
  • 12 eggs, beaten
  • 1 tsp. Spike Seasoning (or use any all-purpose seasoning that’s good with eggs)
  • Salt and fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 375F/190C.
  2. Spray a 9" x 13" casserole dish with olive oil or nonstick spray.
  3. Chop up a generous bunch of fresh kale. I used chopped kale that comes in a bag, and picked out the bigger rib pieces.
  4. If your kale is even slightly limp, crisp it in ice-cold water in the salad spinner (affiliate link) and spin dry.
  5. Saute the kale in olive oil just until it wilts and starts to soften, about 3-5 minutes, or less for baby kale
  6. Put the sauteed kale in the bottom of a sprayed casserole dish.
  7. Crumble the Feta, then sprinkle over a generous amount of crumbled Feta cheese.
  8. Season with Spike Seasoning (affiliate link) or an all-purpose seasoning of your choice and a little salt and fresh ground black pepper. (Remember that Feta is salty; I didn't use much salt.
  9. Beat 12 eggs until yolks and whites are well-combined.
  10. Pour the eggs over the kale and Feta; then use a fork to gently stir so ingredients are evenly distributed in the eggs.
  11. Bake for 30-35 minutes or until eggs are set and the top is starting to lightly brown.
  12. Serve hot. This is good with a dollop of sour cream.

Notes

Leftover egg casserole will keep in the fridge for about a week.  Reheat in the microwave for 1-2 minutes.  (Don’t microwave too long or it will make the eggs rubbery.)

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 167Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 292mgSodium: 508mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 12g

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!

Kale and Feta Breakfast Casserole thumbnail image of finished casserole

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Kale and Feta Breakfast Casserole is a great breakfast for any phase of the original South Beach Diet and other low-carb or low-glycemic eating plans. If you’re following the letter of the law for South Beach you might want to use less 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.

Historical Notes for This Recipe:
This tasty breakfast casserole with Kale was first posted in 2011, when I had kale growing in my garden! It was updated with better photos September 2020.

Kale and Feta Breakfast Casserole Pinterest image

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    56 Comments on “Kale and Feta Breakfast Casserole”

  1. Love your posts. This kale feta casserole is so good, I could eat at any meal!

  2. I've never made it with anything but whole eggs, but I'm sure it will work with whatever you prefer.

  3. this recipe looks so good as im starting to cook my bfasts for the week, I was wondering would I be able to substitute egg whites for the full eggs, or maybe just do half and half? what do you suggest?

  4. Michelle, glad you guys enjoyed it.

  5. I halved this into an 8×8 dish so but I had to use 7 eggs to make the kale covered. I enjoyed this so much as well as my husband (surprisingly!) Yum!

  6. Emily mushrooms would be great in this. I'd wash and dry the mushrooms (in salad spinner or with a paper towel.) Then cut into thick slices and saute in a hot pan with a little olive oil. Cook then until the mushrooms release their liquid and get slightly browned. Then just add them with the other ingredients.

  7. I was going to take to a potluck tomorrow and was curious about adding mushrooms to the mix. I know mushrooms retain water so u am a little cautious to the outcome, HELP!

  8. Felicia, I used to freeze this type of egg dish, but when it thaws it releases a lot of liquid. It keeps in the fridge for at least a week, so I no longer recommend freezing.

  9. Please forgive me if this has been asked and I missed the answer in the above comments. Does this freeze well and, if so, how best to go about it? Thanks so much!

  10. Sam and Gail, ditto on everything you said!

  11. Just what I needed, and I didn't even know it. Kale and feta begging to be used in the frig. And I LOVE Spike seasoning, especially for eggs 🙂

  12. So glad you enjoyed it so much!

  13. Oh my goodness, this is SO good! I'm in day 2 of Phase 1 of the South Beach Diet and have to have something I can grab quickly to take to work on weekday mornings. I made this ahead on Sunday afternoon so I'd have it for the week. It beats the pants off my old oatmeal routine! I roasted a red pepper and added it to mine, and used egg substitute in place of 3 of the eggs because it needed to be used up. I'll be making another next week!

  14. Nikita, the baby kale would be great in this, but it only needs to be sauteed for 2-3 minutes, maybe less.

  15. Hi there, could I use the new Mixed Baby Kales by Earthbound Farms in this recipe? Thx