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 in the garden, but now I love this ultra-nutritious vegetable. And Kale is great in the fall, and it’s so versatile to use in recipes!

What ingredients do you need for this recipe?

  • fresh kale, washed and coarsely chopped
  • olive oil
  • crumbled Feta cheese
  • eggs
  • Spike Seasoning, or use any all-purpose seasoning that’s good with eggs
  • Salt and fresh-ground black pepper to taste

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.

What if you don’t like kale?

I like this recipe with a lot of kale, but you can definitely use less kale if you prefer, or use another type of sturdy leafy greens.

What if you don’t like Feta?

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.

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
Instant Pot Zuppa Toscana Soup
Sausage and Kale Mock Lasagna Casserole

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!

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 casseroles 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 for 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 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 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 and was last updated with more information in 2021.

Pinterest image of Kale and Feta Breakfast Casserole

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    60 Comments on “Kale and Feta Breakfast Casserole”

  1. Kevin, I am really getting into kale myself. Really loved the kale/Feta combo in this.

    Maris, I'm so glad it's fun for you to see what's growing and cooking here! Wish you lived closer.

  2. Don't apologize. I find myself living vicariously through you and enjoy seeing all the wonderful things you do with the veggies

  3. Looks good! I normally use spinach in a dish similar to this but I have been enjoying kale more recently.

  4. So glad people are liking this. I think kale is becoming more mainstream, now that people realize what a nutritional powerhouse it is!

  5. Just delicious! This might just be supper tonight, thank you!

  6. I am with Joanne on this… spinach i have done, now I need to try with Kale… or I ma loving the look of the red tinged Swiss Chard

    Hmmm… got me thinking, but I love the idea of breakfast with this combo

  7. Lorrie, so glad I could share it with someone else who has an abundance of kale!

  8. My kale is growing well – I'll definitely be making this recipe.

  9. TW, I don't think you can go wrong with any type of cheese and kale!

    Cassandra, hope you enjoy it!

    Joanne, it has been hitting the spot! In fact, I am making it again today.

    Yes, you could definitely make this with spinach.

    Natalie, so glad you are enjoying the blog!

  10. Mmm this looks awesome! No apologies necessary (of course) for having a garden! I wish I could have one! I just found your blog and I'm loving all the amazing recipes here – it seems like every one you post is a winner.

  11. Look great, could you use spianch instead?

  12. I tend to think of the kale/feta as being similar to the spinach/feta combo…which we all know is fabulous! I'd love to wake up to this.

  13. This looks awesome and definitely unique. I love kale, so I will have to try this one!

  14. Great idea! I finally learned to love kale too, and of course, there's been much less of it this year at my CSA. But, when the next batch comes around, I'll be thinking eggs and cheese.

  15. Thanks Kelly; glad you like it!

  16. I love that you used Kale here and of course molten feta is always a winner. Beautiful recipe!

  17. Lydia, how I wish I could send you some kale to make it with!

  18. This might just be the recipe that gets me to give kale another try. Looks delicious, and I love breakfast casseroles.

  19. Rachel, yes I would eat this any time of day!

  20. I loooove kale and that combination of leafy greens and feta in eggs is beautiful! Frittatas are one of my favorite dinners and I think this would make a great evening meal!