Kale Breakfast Casserole

This is a great healthy casserole for a crowd! Kale, mushrooms and feta make for a delicious egg casserole perfect for any morning.


Kale Breakfast Casserole

Makes 10 servings


  • 12 oz. sliced mushrooms
  • Olive oil
  • 8 oz. kale, chopped
  • 5 oz. crumbled Feta cheese
  • 3/4 cup Mozzarella cheese, grated
  • black pepper, to taste
  • 1 tsp. all-purpose seasoning
  • 10-12 eggs, beaten


1. Preheat oven to 375 F.  Spray a glass 8×12 baking dish with non-stick spray.
2. Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
3. Sauté the mushrooms until they are starting to slightly brown, about 5-6 minutes.
4. Spread out the  mushrooms over the bottom of the baking dish.
5. Add 2 tsp. more olive oil to the same pan, heat to medium high,
6. Sauté the kale until it’s wilted, about 2-3 minutes.
7. Layer the wilted kale over the mushrooms.
8. Sprinkle the crumbled Feta and grated Mozzarella over the vegetables. Season with black pepper and all-purpose seasoning.
9. Pour eggs over the cheese.  Use a fork to gently “stir” until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale.
10. Bake for 40-45 minutes, or until the casserole is completely set and the top is starting to lightly brown.

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