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Dinner: Kale & Feta Breakfast Casserole
A low carb breakfast casserole.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
1 tbsp organic extra virgin coconut oil
12 large eggs
4 oz feta cheese
6 oz kale
Instructions
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.
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 233 kcal | ||
| Fat 16.49 g | ||
| Carbohydrate 4.38 g | ||
| Protein 16.2 g | ||
| Iron 81 mg | ||
| Calcium 111 mg | ||
| Cholesterol 440 mg | ||
| Monounsaturated Fat 4.87 g | ||
| Polyunsaturated Fat 1.66 g | ||
| Saturated Fat 8.12 g | ||
| Sodium 363 mg | ||
| Sugar 1.54 g | ||
| Potassium 272 mg | ||
| Vitamin A 533 mcg | ||
| Vitamin C 340 mg | ||
| Fiber 0.6 g | ||
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