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. Jenny, sounds good to me. I like the idea of dill in it.

  2. So excited just put egg bake into the oven – 10 cups raw swiss chard (then lightly cooked), 1 full onion lightly satueed, about 1/4 cup fresh dill, 4 oz feta cheese and then about 1 cup mozzarella and provolone (ran out of feta!) with 6 eggs. Oh yeah and I mixed in some sour cream that was ready to expire soon. Can't wait to try it. Thanks for all the recipes! I'll check out the ones you mention.

  3. Hi Jenny,

    If you enter "swiss chard eggs" into the search bar, there are a couple of recipes you might like, but I think you could definitely substitute swiss chard for kale or spinach in any type of egg casserole or egg bake. Glad you're enjoying the recipes! I always love it when people adapt them to their own tastes.

  4. Hi – I have made a few of your egg bakes and really enjoy them as I restarted Atkins again. I noticed that you don't have any swiss chard egg bakes. Do you think that would work well in the recipe or not? I bought a huge bunch of beautiful swiss chard and I am thinking of trying it in a recipe similiar to this one. Thanks and I use your recipes a lot as templates. Thanks!

  5. LN, that sounds good. I call those mini ones like you made "egg muffins."

  6. I wanted to make smaller, more portable versions for an on-the-go breakfast, so I used a cupcake pan. I also added some diced onion in the kale saute and used Chef Paul's magic meat seasoning in place of the Spike's (which I did not have). I made 6 and cooked it for about 25 minutes. I absolutely loved it, and will definitely make again – thank you!

  7. So glad you liked it. (And I am 100% with you on the love for Feta!)

  8. Kalyn! I made this last week and it was so delicious! It made our morning…and you can never go wrong in my book with tasty feta!

  9. Hope you enjoy it; loved it here.

  10. Such a simple recipe, but still packed with flavor! Can't wait to try it 🙂

  11. Nolita, hope you enjoy it!

  12. I found this recipe via a link from Erin's blog (ejshea.com) and am definitely going to try it. I love kale and have all the ingredients at home. Thanks for posting!

  13. Chris, I loved it!

  14. Gonna make this tomorrow morning. Yum!

  15. Thanks Donna. I did love this combo.

  16. I have always loved your breakfasts,(we make your green chile egg casserole all the time!) and this looks like another winner!

    Donna

  17. Kelly, I think tomatoes are a brilliant addition!

  18. If anything, your bounty encourages those of us without gardens to figure out a way to get one ourselves 🙂 Love this combo and tried something similar for breakfast yesterday with the Russian kale I bought when we were at the farmer's market. I added chopped tomatoes. YUM! Love eggy casseroles any time and love kale.

  19. Thanks Gina; I am loving the garden this year.

  20. I'm so jealous Kalyn!! Wish I could say the same! This looks so good 🙂