Kale & Feta Breakfast Casserole Recipe With Nutrition Data and Calorie Count

A low carb breakfast casserole.

Yields:

6 servings

Prep Time:

15 mins

Cook Time:

45 mins

Meal Type:

Main Dish
Breakfast
Lunch

Rating:

Ingredients

Directions

Preheat oven to 375 °F (190 °C).
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 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).
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.
Note: leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 233

% Daily Value*

Nutrition summary:

There are 233 calories in 1 serving of Kale & Feta Breakfast Casserole.

How long would it take to burn off 233 KCal?
Basketball	23 minutes
Cycling (10 MPH)	32 minutes
Jogging	19 minutes
Running	15 minutes
Swimming (crawl, moderate pace)	23 minutes
Walking	27 minutes
Weight Training	27 minutes
Values estimated based on person weighing 160 lbs.