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:

Kale

Health benefits of Kale & Feta Breakfast Casserole

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

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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