Breakfast dish with kale and feta

Kale and Feta Breakfast Casserole is one of the easiest recipes ever, and the combination of kale and feta is a winner in an easy breakfast dish! And I think this kind of dish is perfect for breakfast, lunch or dinner when you don’t want meat.

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This Breakfast dish with kale and feta has been one of my favorite combinations for several years. And I make low-carb breakfast casseroles all year round, when the weather is cool enough to use the oven. So when I had a big bag of kale in the fridge a few years ago, I decided to give this recipe a much-needed photo update!

Kale is a vegetable that I didn’t have much appreciation for until I grew it in the garden myself. But now I love this ultra-nutritious type of dark leafy greens. And kale is available all year round and is so versatile to use in recipes!

I hope you try making this if you’re a fan of kale too! But if kale and/or feta aren’t tasty in a dish like this, check out the other options below.

What ingredients do you need for this recipe?

(This is just a list of ingredients; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe with ingredient quantities.)

• fresh kale, washed and coarsely chopped
• Olive oil (affiliate link)
• crumbled feta cheese
• eggs
• Spike herbs (affiliate link), or use a universal seasoning that goes well with eggs
• Salt and freshly ground black pepper to taste

Which kale can you use for this recipe?

You can use any type of kale for this breakfast dish. I used a bag of chopped kale and picked out the thicker pieces of ribs. If you are using larger kale leaves; Simply cut the kale away from the ribs and chop finely. The recipe can also be made with baby kale. The baby cabbage cooks much faster, so just cook it in the frying pan for a few minutes. I also think this would be delicious with red Russian kale if you are lucky enough to find that in your store.

What vegetables can you use if you don’t like kale?

I love this recipe with lots of kale, but I know kale isn’t a hit with everyone. If you don’t want kale, just use another type of hearty leafy green, such as spinach, kale or Swiss chard. The wilting time will be shorter with other vegetables, especially spinach.

What cheese can you use if you don’t like feta?

If you’re not a fan of feta, you can use a blend of milder white cheeses or something like Mozzarella, Monterey Jack, Swiss or even cheddar cheese.

How low-carb is the kale and feta breakfast casserole?

This tasty kale and feta breakfast contains only 3 net carbs per serving and 12 grams of protein!

How to make a breakfast casserole with kale and feta:

(This is just a summary of the steps for the recipe; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe.)

1. Preheat the oven to 375F/190C. Spray a baking dish with olive oil or nonstick spray.
2. I used chopped kale in a bag, or chop up a big bunch of fresh kale or use a large bag of baby kale.
3. If your kale is even slightly limp, you can crisp it in the pan in ice-cold water salad centrifuge (affiliate link) and centrifugation.
4. Then fry the kale in olive oil until it shrinks and starts to soften.
5. Place the fried kale in the bottom of a sprayed baking dish.
6. Crumble the feta and sprinkle it over the wilted kale in the bowl.
7. Season with Spike herbs (affiliate link) or another universal seasoning and a little salt and freshly ground black pepper.
8. Beat 12 eggs until the yolks and whites are well combined.
9. Pour the eggs over the kale and feta; Then use a fork to gently stir so that the ingredients are evenly distributed.
10. Bake for 30-35 minutes or until the eggs are set and the top begins to turn lightly brown.
11. Serve kale and feta breakfast casserole warm. This is delicious with a dollop of sour cream at the table.

Make it a low-carb vegetarian meal:

If you want to serve something with this kale and feta breakfast, it would be delicious with savory breakfast muffins, savory almond flour bread or almond flour zucchini muffins.

Weekend food preparation:

This kale and feta breakfast recipe has been added to the Weekend Food Prep category, where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Suggestions for a low-carb diet / low-glycemic diet / South Beach diet:
The Meatless Kale and Feta Breakfast Casserole is a great breakfast for low-carb and Keto diet plans, as well as any phase of the Original South Beach Diet. If you’re following the letter of the law for South Beach, you might want to use a little less cheese.

Find more recipes like this:
Use Breakfast Recipes to find more recipes like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTokor on YouTube to see all the good recipes I share there.

Historical notes for this recipe:
This tasty kale and feta breakfast casserole was first posted in 2011, when I had kale growing in my garden! It was updated with better photos in September 2020 and was last updated with more information in 2026.