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Home Recipes Easy Kale & Feta Egg Bake
P Paleo GF Gluten-Free VG Vegetarian

Easy Kale & Feta Egg Bake

Jump to Recipe Rate Recipe
Posted:4/8/20
Updated:4/11/22

Super simple with just 6 main ingredients, this Kale and Feta Egg Bake is perfect for serving a crowd. Vegetarian, gluten free and low carb!

This post was originally published in December 2015. Photos and post have been updated April 2020, but same delicious recipe!

kale and feta egg bake sliced on white dishes

A simple casserole recipe perfect for a variety of occasions. Whether you’re looking for a breakfast that will serve a crowd, planning a holiday brunch or just want a healthy breakfast for the week, this kale & feta egg bake is perfect.

I love this recipe and it’s been way too long since I’ve made it! I can’t believe it’s been 4.5 years since this recipe first made an appearance on FMK.

But here we are again, just as delicious as I remember!

We re-did the photos of the recipe but it’s the same deliciousness from many moons ago!

Super Easy Kale Feta Egg Bake

Kale and Feta Egg Bake in white casserole dish and on smaller serving plates

You can’t go wrong with a good egg bake. And this one is ready in less than an hour!

Egg Bake square on small serving plate

Ingredients for the Egg Bake

  • kale – fear not the kale! Kale is such a great addition to eggs. Make sure to remove the rough stems before adding to pan.
  • onion & garlic – adds flavor! But if you need to, you can omit.
  • olive oil – for sauteing
  • egg whites and whole eggs – we’re using a mix to lighten things up a bit.
  • ricotta – this helps cream the egg bake creamy and adds additional protein.
  • feta – feta is my favorite and it adds a salty deliciousness to this egg bake. If you don’t like feta, I’d recommend a sharp white cheddar cheese, cut into small cubes.
  • spices & seasonings – all-purpose seasoning, salt and pepper, red pepper flakes
Ingredients in small prep bowls for egg casserole

Why use kale?

I like the way kale holds up in comparison to spinach. It might be a personal preference but I often opt for kale in egg casserole dishes.

Not to mention the loads of nutrients you get from kale like, Vitamin A, K, B6, manganese, calcium, copper, potassium, and magnesium.

Can I add other veggies?

Yes! I would recommend adding small chopped veggies, something like diced bell peppers. You can toss those in the skillet with the kale and onions, or even add into the baking dish uncooked, which will give them more of a bite after being baked.

How to Make this Quick & Easy Recipe

cook the kale

Start by cooking the chopped kale down with onion and garlic in a large skillet over medium heat– this will take about 10 minutes.

Meanwhile, preheat the oven and grease the baking pan, or use cooking spray.

whisk the eggs

You can also whisk together the eggs, ricotta and seasonings now.

Once the kale is ready, add half of it to the bottom of your baking dish. Gently pour the egg mixture into the dish and top with the remaining kale and sprinkle on feta.

bake for 40 minutes

Bake for 20 minutes uncovered, then loosely cover with foil and bake for another 15-25 minutes. Edges will be golden and middle should be set when done. Allow pan to cool 10 minutes before slicing and serving.

egg bake in white dish with serving utenstil

This kale feta egg bake is perfect for serving a crowd, but I know many readers love this for meal prep too! If you don’t mind reheated eggs, then this works perfectly.

If you make this recipe, be sure to leave a comment and review below! It helps others learn more about the recipe too. Xx Ashley

Print

Kale and Feta Egg Bake

kale and feta egg bake sliced on white dishes
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A super simple healthy casserole with just 6 main ingredients, this Kale and Feta Egg Bake is perfect for serving a crowd. Vegetarian, gluten free and low carb!

  • Author: Ashley
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Method: oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 cups kale, chopped
  • 1 cup onion, chopped
  • 2 tsp minced garlic
  • 1/2 TBS olive oil
  • 1 1/2 cups liquid egg whites
  • 4 large eggs
  • 1 cup ricotta (I used part skim)
  • 1/2 TBS all-purpose seasoning (salt-free)
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp red pepper flakes (optional)
  • 6 oz feta, chopped/crumbled

Instructions

  1. Preheat oven to 350ºF, and grease a 9×13 baking dish with butter or oil; set aside.
  2. In a large frying pan add chopped kale, chopped onion, garlic and olive oil. Cook on medium heat until kale is cooked down and onions are translucent, about 10 minutes. Remove from heat and set aside.
  3. In a large bowl whisk together liquid egg whites, whole eggs, ricotta, and all dry seasoning and spices.
  4. Add half the kale to the bottom of baking dish, evenly spread out .Gently pour in your egg mixture. Top with rest of kale, and sprinkle chopped/crumbled feta evenly throughout pan. Gently press kale and feta into egg mixture.
  5. Bake for 20 minutes uncovered, then loosely cover with foil and bake for another 15-25 minutes. Edges will be golden and middle should be set when done. Allow pan to cool 10 minutes before slicing and serving.

Notes

Feel free to add about 1 1/2 – 2 cups diced bell pepper. You can cook in skillet with kale and onion or add to egg mixture prior to baking.

Nutrition

  • Serving Size: 1
  • Calories: 129
  • Sugar: 1
  • Sodium: 279
  • Fat: 7
  • Saturated Fat: 3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 10
  • Cholesterol: 77

Keywords: egg bake, egg casserole with kale

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

Like this recipe? Pin it for later.

Kale and Feta Egg Bake in white casserole dish pinterest

NOTE: This post contains Amazon affiliate links. Please see my disclaimer page for more information.

photos by: Erin Alvarez.

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Rachel says

    12/21/2015 at 8:30 pm

    Love kale and feta. We eat a lot of Swiss Chard quiche over here and your recipe looks very similar. Thanks for linking up with us for Meatless Monday. ~Running on Happy

    Reply
  2. Christina says

    12/22/2015 at 7:18 am

    mmmm I absolutely love the combination of a creamy cheese and eggs. This looks divine! I can’t wait to be home with my family. One more day!

    Reply
    • Ashley says

      12/22/2015 at 12:01 pm

      Yay family! <3 Have fun 🙂

      Reply
  3. Annmarie says

    12/22/2015 at 8:32 am

    Oh man this looks delicious! Love kale and eggs!

    Reply
    • Ashley says

      12/22/2015 at 12:14 pm

      Thanks, Annmarie!

      Reply
  4. Chrissa - Physical Kitchness says

    12/22/2015 at 10:38 am

    Oh girl I love this!! Egg bakes are my favorite breakfasts ever! I always do fried eggs with sautéed kale but this looks so easy to make a big batch and have it in the refrigerator for busy mornings! I bet the feta in this takes it over the edge!! Have an amazing time at home for Christmas!

    Reply
    • Ashley says

      12/22/2015 at 12:15 pm

      The feta is definitely key! Thanks, Chrissa. 🙂

      Reply
  5. Cailee says

    12/22/2015 at 5:32 pm

    YUM! I love this recipe! Seriously perfect for a festive brunch recipe… or anytime really! Looks amazing! Thanks for sharing! …also, I love that it’s only 6 main ingredients! 🙂

    Reply
  6. Carly @ Fitliving blog says

    12/24/2015 at 8:47 am

    Pinned!! We already have our Christmas morning breakfast figured out – we always have upside down apple french toast, but I have all of the ingredients so I’m thinking egg bake over the weekend? Pinned for later!!

    Reply
    • Ashley says

      12/28/2015 at 11:58 am

      Thanks Carly! Hope your Christmas was great! 🙂

      Reply
  7. Jess @hellotofit says

    12/25/2015 at 4:33 pm

    But really, what DOESN’T feta go with?! This looks SO SO AMAZING, and perfect to get back on track in the midst of holiday eating. I may have to make this next week!! …because I had apple pie with ice cream alongside breakfast this morning. Whoops.

    Reply
    • Ashley says

      12/28/2015 at 11:58 am

      Lol Jess. You never fail to crack me up. I LOVE feta and it seriously does go with pretty much anything. Hope your holidays were awesome! <3

      Reply
  8. Natalie says

    4/15/2017 at 10:21 am

    Can this recipe be done in a crockpot?

    Reply
    • Ashley says

      4/16/2017 at 7:22 am

      I haven’t tested that myself so I’m afraid I can’t offer good directions regarding a crockpot. I’m sure it could be? I just haven’t done it that way before.

      Reply
  9. Ashley says

    5/31/2019 at 1:15 pm

    Do you think goat cheese instead of feta would be good? I love goat cheese

    Reply
    • Ashley says

      5/31/2019 at 4:40 pm

      Yes goat cheese can definitely be used instead of feta!

      Reply
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