Kale and Feta Breakfast Casserole
- 10-12 oz. fresh kale, washed and coarsely chopped
- 2 tsp. olive oil
- 3/4 cup crumbled Feta cheese
- 12 eggs, beaten
- 1 tsp. Spike Seasoning (or use any all-purpose seasoning that's good with eggs)
- Salt and fresh-ground black pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Kale, fresh (10 oz.)
- Cooking & Baking
- Olive oil (2 tsp.)
- Salt and fresh-ground black pepper (1)
- Spike seasoning (1 tsp.)
- Dairy
- Feta cheese (3/4 cup)
- Refrigerated
- Eggs (12)
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 8, 2011 (1 year ago).
40 people saved this recipe.
