Breakfast Bake: Egg, Baby Kale, & Feta

Baby kale!  Who knew? I was so excited when I saw this in the grocery store.  Kale is great for you, but traditionally it’s really hearty and kind of tough.  Baby kale is so much more delicate, doesn’t require any prep work, and can be used in place of spinach leaves for just about anything, so I started with this. Throw this “breakfast bake” together in 15 minutes, bake it for 30-35, and you have a super filling breakfast that gives you the added benefit of another serving of veggies for the day.  We ate this over the next 2 days, and it was still delicious.

BREAKFAST BAKE: EGG, BABY KALE, & FETA (makes 6 servings)
– 1/2 a container of baby kale (I used Olivia’s Organics, so approx. 6 oz.), or regular-leaf kale, “ribs” removed, and chopped roughly
– 1 tbsp. EVOO
– 3 shallots, thinly sliced
– 1/2 – 1/3 C. crumbled feta
– 8 eggs – 4 with yolk, 4 egg whites only
– 1/4 c. milk
– 1 tsp. Herbamare, which is the greatest seasoning ever, or just regular salt & pepper if you can’t find it
– 1/2 tsp. fresh chopped dill (optional)
– Kosher salt & freshly ground black pepper to taste

1. Preheat the oven to 375.

2. Rub a little olive oil in an 8 x 8 (or similar) casserole dish.

3. In a large sautee pan, heat the 1 tbsp. EVOO, then add the shallots and cook until they soften, approx. 2 minutes.  Add the baby kale and sautee until wilted, which shouldn’t take longer than a minute.  If you’re using regular kale, it’ll take about 2 minutes until it’s just wilted.  Add the tsp. Herbamare and the dill, and stir to combine everything.


4. Remove from heat and spread the kale/shallot mixture in the casserole dish. Top with the crumbled feta.


5. Lightly beat the eggs and milk.  Add however much salt & pepper you would typically add for scrambled eggs.


6. Pour the egg mixture over the kale/shallots/feta.  Use a fork to gently sort of poke the egg mixture down into the kale & shallots, so that the eggs get evenly distributed.


7.  Bake for 30 – 35 minutes, or until the eggs are set.  Remove from the oven and let stand 5 minutes.


8. Cut into servings and enjoy, then save your leftovers (if there are any!) for a quick breakfast over the next day or two.

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