Vegetarian

Kale and Feta Breakfast Casserole is for Breakfast.

Kale and Feta Breakfast Casserole takes 10 minutes to prepare.

Kale and Feta Breakfast Casserole takes 45 minutes to cook.

Kale and Feta Breakfast Casserole makes 6 servings.

The ingredients for Kale and Feta Breakfast Casserole are:

10-12 oz. fresh kale, washed and coarsely chopped
2 tsp. olive oil
3/4 cup crumbled Feta cheese (about 4 oz.)
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

Here is how you make Kale and Feta Breakfast Casserole:

Preheat oven to 375F/190C. Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale. 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.)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. Beat eggs with Spike Seasoning, 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.)Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. This is good with a dollop of low-fat 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.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user GOOSIEMOON.

The nutritional information for Kale and Feta Breakfast Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.1

• Total Fat: 15.8 g
• Cholesterol: 386.9 mg
• Sodium: 364.0 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 1.1 g
• Protein: 16.2 g