Kale & Feta Breakfast Casserole
Average Rating
5.0 Average FatSecret member ranking
A low carb breakfast casserole.
Servings Prep Time Cook Time
6 15 mins 45 mins
Ingredients
Directions
1. Preheat oven to 375 °F (190 °C).
2. Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale.
3. 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.)
4. Spray a 8"x10" 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 1 teaspoon Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta (take a fork and gently stir so the veggies and cheese are well distributed in the eggs).
5. Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. Good with a dollop of low-fat sour cream.
6. Note: leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes.
Nutrition summary
There are 233 calories in 1 serving of Kale & Feta Breakfast Casserole.
Calorie split: 64% fat, 8% carbs, 28% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
233
 
% Daily Values*
Total Fat
16.49g
21%
Saturated Fat
8.116g
41%
Trans Fat
0g
Polyunsaturated Fat
1.655g
Monounsaturated Fat
4.865g
Cholesterol
440mg
147%
Sodium
363mg
16%
Total Carbohydrate
4.38g
2%
Dietary Fiber
0.6g
2%
Sugars
1.54g
Protein
16.2g
Vitamin D
-
Calcium
184mg
14%
Iron
2.44mg
14%
Potassium
272mg
6%
Vitamin A
382mcg
42%
Vitamin C
34mg
38%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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