Kale and Feta Breakfast Casserole

posted by Kalyn Denny on September 16, 2020

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!

PIN Kale and Feta Breakfast Casserole to try it later!

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.

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.

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!

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.