Kale & Feta Breakfast Casserole
Preparation Time: 15 mins
Cooking Time: 45 mins
Meal type:
Main Dishes
Breakfast
Lunch
Rating:
FatSecret Members Average Rating
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by member: Lostquilt
Kale & Feta Breakfast Casserole
A low carb breakfast casserole.
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.
73 members have added this recipe to their cookbook.
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Light and quick recipe for breakfast.
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A great slow-cooked, hearty, and delicious recipe for the whole family.
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A healthy on-the-go breakfast.
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This is the healthier version of a brownie. That's why I named it fake.
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Nutritional Summary:
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There are 233 calories in 1 serving of Kale & Feta Breakfast Casserole.
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Calorie Breakdown: 64% fat, 8% carbs, 28% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
973 kj
12%
233 kcal
Fat
16.49g
24%
Saturated Fat
8.116g
41%
Trans Fat
0g
Monounsaturated Fat
4.865g
Polyunsaturated Fat
1.655g
Carbohydrates
4.38g
2%
Sugar
1.54g
2%
Fibre
0.6g
Protein
16.2g
32%
Salt
0.91g
15%
Cholesterol
440mg
Potassium
272mg
14%
Calorie Breakdown:
Carbohydrate (8%)
Fat (64%)
Protein (28%)
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*Based on an RDI of 2000 calories
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