This healthy and low carb Kale Frittata with goat cheese and sun dried tomatoes is the perfect breakfast casserole sure to please a crowd. A gluten-free and vegetarian recipe to meal prep for the week or add to your Sunday brunch menu for Easter, Mother’s Day and more!
Large Baking Dish: This recipe may also be baked in a larger dish, such as a 13×9 pan. The egg bake will just come out thinner and you will have to adjust baking time accordingly. Start checking at the 20-minute mark, then check every 5 minutes thereafter.
Skillet: Use the same skillet you used to wilt the kale. Bake for 25-30 minutes and use pot holders to grab the handle.
Storage: Wrap leftovers in plastic wrap or store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Reheat in short 20-second bursts in the microwave or in a 350F oven for about 5 minutes.
Keywords: kale frittata, kale egg frittata, breakfast casserole