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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 from KalynsKitchen.com

Kale is a vegetable I didn’t have much appreciation for until I started growing it myself, but now I love this ultra-nutritious vegetable.  When I thought of using kale and Feta in an egg casserole, I wasn’t sure how those two strong flavors would work together, but the combination in this Kale and Feta Breakfast Casserole was definitely a winner. 

If you like kale but aren’t a fan of feta, you could use a blend of milder white cheeses like I did in Red Kale and Cheese Omelet for Two.

What Kind of Kale Did I Use?

You can use larger leaves of kale which has thick ribs; just cut the kale away from the ribs and chop it. The recipe can also be used 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 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. Chop up a generous bunch of fresh kale. I used Red Russian Kale the first time, but I’ve since made this with darker green kale and it was just as good with the Feta.
  2. Saute the kale in olive oil just until it wilts and starts to soften, about 3-5 minutes. (Darker kale will take longer to soften.)
  3. Put the sauteed kale in the bottom of a sprayed casserole dish.
  4. Sprinkle over a generous amount of crumbled Feta cheese.
  5. Beat 12 eggs with some Spike Seasoning (affiliate link) or an all-purpose seasoning of your choice and a little salt and fresh ground black pepper.
  6. Pour the eggs over the kale and Feta; then use a fork to gently stir so ingredients are evenly distributed in the eggs.
  7. Bake at 375F/190C for 40-45 minutes.
  8. The casserole will puff up as it cooks, but it settles own nice when it cools a few minutes! Serve hot.

Kale and Feta Breakfast Casserole from KalynsKitchen.com

More Tasty Recipes with Kale:

Roasted Kale Chips with Sea Salt and Vinegar from Kalyn’s Kitchen
Quinoa with Sauteed Mushrooms and Kale from Use Real Butter
Sauteed Kale with Garlic and Onion from Kalyn’s Kitchen
Dinosaur Kale Salad from Simple Nourished Living
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan from Kalyn’s Kitchen

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

Kale and Feta Breakfast Casserole

Yield 8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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


  • 12 oz. fresh kale, washed and coarsely chopped
  • 2 tsp. olive oil
  • 3/4 cup crumbled Feta cheese
  • 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


  1. Preheat oven to 375F/190C.  Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale.
  2. Heat oil over medium-high heat in a large frying pan.  When oil is hot add the kale and cook while stirring until kale is wilted and starting to soften, about 3-5 minutes.  (Red Russian Kale will cook more quickly; darker green kale varieties will take longer to soften.)
  3. Spray a 9″ x 12″ casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish.  Crumble Feta cheese over the kale.
  4. Beat eggs with Spike Seasoning (affiliate link), salt, and fresh ground black pepper; then pour eggs over kale/Feta.  (I like to take a fork and gently stir so the veggies and cheese are well-distributed in the eggs.)
  5. Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown.
  6. Serve hot. This is good with a dollop of sour cream.


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:



Serving Size:


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!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Kale and Feta Breakfast Casserole is a great breakfast for any phase of the South Beach Diet and other low-carb or low-glycemic eating plans.

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.

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    54 Comments on “Kale and Feta Breakfast Casserole”

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

  2. 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?

  3. Michelle, glad you guys enjoyed it.

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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!

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

  10. 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 🙂

  11. So glad you enjoyed it so much!

  12. 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!

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

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