{"id":22303,"date":"2026-03-04T04:43:00","date_gmt":"2026-03-04T10:43:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/recipe-for-kale-and-feta-breakfas\/"},"modified":"2026-03-05T06:32:32","modified_gmt":"2026-03-05T12:32:32","slug":"recipe-for-kale-and-feta-breakfast","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/recipe-for-kale-and-feta-breakfast\/","title":{"rendered":"Kale and Feta Breakfast Casserole"},"content":{"rendered":"

Kale and Feta Breakfast Casserole is one of the simplest recipes ever, and the combo of kale and Feta is a winner in an easy breakfast dish! And I think this kind of dish is perfect for breakfast, lunch, or dinner any time you don’t want meat.<\/i><\/p>\n

PIN Kale and Feta Breakfast Casserole to try it later!<\/a><\/p>\n

\"Kale<\/p>\n

This Kale and Feta Breakfast Casserole <\/b>has been one of my favorite combinations for quite a few years now. And low-carb breakfast casseroles<\/a> are something I make all year, whenever the weather is cool enough to use the oven. So a few years ago when I had a big bag of kale in the fridge, I decided to give this recipe a much-needed photo update!<\/p>\n

Kale is a vegetable I didn’t have much appreciation for until I grew it myself in the garden. But now I love this ultra-nutritious type of dark leafy greens. And Kale is available all year, and it’s so versatile to use in recipes!<\/p>\n

I hope you try making this if you’re also a fan of kale! But if kale and\/or Feta are not something you’d enjoy in a dish like this, see other options below.<\/p>\n

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What ingredients do you need for this recipe?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • fresh kale, washed and coarsely chopped<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • crumbled Feta cheese<\/li>\n
  • eggs<\/li>\n
  • Spike Seasoning<\/a> (affiliate link), or use any all-purpose seasoning that\u2019s good with eggs<\/li>\n
  • Salt and fresh-ground black pepper to taste<\/li>\n<\/ul>\n

    What kind of kale can you use for this recipe?<\/h2>\n

    You can use any variety of kale for this breakfast dish. I used a bag of chopped kale and picked out the thicker pieces of ribs. If you 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 will be delicious with Red Russian Kale if you’re lucky enough to find that at your store.<\/p>\n

    What greens can you use if you don’t like kale?<\/h2>\n

    I like this recipe with a lot of kale, but I know kale isn’t a hit with everyone. If you don’t want kale, just use another type of sturdy leafy greens such as spinach, collard greens, or Swiss Chard. The time to wilt the greens will be shorter with other greens, especially spinach.<\/p>\n

    What cheese can you use if you don’t like Feta?<\/h2>\n

    If you aren’t a fan of feta, you could use a blend of milder white cheeses or something like Mozzarella, Monterey Jack, Swiss, or even cheddar cheese.<\/p>\n

    How low in carbs is the Kale and Feta Breakfast Casserole?<\/h2>\n

    This tasty breakfast with kale and Feta only has 3 net carbs per serving and 12 grams of protein!<\/p>\n

    \"Kale<\/p>\n

    How to Make Kale and Feta Breakfast Casserole:<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. Preheat oven to 375F\/190C. Spray a casserole dish with olive oil or nonstick spray.<\/li>\n
    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.<\/li>\n
    3. If your kale is even slightly limp, crisp it in ice-cold water in the salad spinner<\/a> (affiliate link) and spin dry.<\/li>\n
    4. Then saute the kale in olive oil just until it wilts and starts to soften.<\/li>\n
    5. Put the sauteed kale in the bottom of a sprayed casserole dish.<\/li>\n
    6. Crumble the Feta, then sprinkle over the wilted kale in the dish.<\/li>\n
    7. Season with Spike Seasoning<\/a> (affiliate link) or another all-purpose seasoning and a little salt and fresh ground black pepper.<\/li>\n
    8. Beat 12 eggs until yolks and whites are well-combined.<\/li>\n
    9. Pour the eggs over the kale and Feta; then use a fork to gently stir so ingredients are evenly distributed.<\/li>\n
    10. Bake for 30-35 minutes or until eggs are set and the top is starting to lightly brown.<\/li>\n
    11. Serve Kale and Feta Breakfast Casserole hot. This is good with a dollop of sour cream added at the table.<\/li>\n<\/ol>\n

      Make it a low-carb vegetarian meal:<\/h2>\n

      If you want something to serve with this kale and feta breakfast, it would be delicious with Savory Breakfast Muffins<\/a>, Savory Almond Flour Bread<\/a>, or Almond Flour Zucchini Muffins<\/a>.<\/p>\n

      \"Kale<\/p>\n

      Weekend Food Prep:<\/h2>\n

      This kale and Feta breakfast recipe has been added to a category called Weekend Food Prep<\/a> where you’ll find recipes you can prep or cook on the weekend and eat during the week!<\/p>\n