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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 4.6 g
  • Cholesterol: 20.0 mg
  • Sodium: 430.4 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 16.4 g

View full nutritional breakdown of Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole calories by ingredient
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Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole

Submitted by: KLM1017


Number of Servings: 8

Ingredients

    12 oz. brown Crimini mushrooms
    8 oz. finely chopped kale, or a little less is fine (washed and spun dry if needed)
    4 oz. crumbled reduced fat Feta
    3/4 cup low-fat Mozzarella cheese
    fresh ground black pepper to taste
    1 tsp. Spike Seasoning (optional, use any type of all-purpose seasoning that you like if you don't have Spike.)
    10 egg whites
    2 eggs

Directions

Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (I used a glass baking dish that was 8 1/2 inches x 12 inches, but any size close to that will work.)


Wash and dry mushrooms and thickly slice. Heat a large non-stick frying pan over medium-high heat, add the mushrooms, and saute until the mushrooms have released their liquid and it has evaporated, and mushrooms are starting to slightly brown, about 5-6 minutes. Spread out the sauteed mushrooms over the bottom of the baking dish.


While the mushrooms cook, chop kale, cutting away the thick stems and chopping the leaves. Wash kale if needed, and spin dry. Heat pan to medium high, add the chopped kale all at once and saute, turning kale over and over until it's all wilted, about 2-3 minutes. (Baby kale will take even less time than this.) Layer the wilted kale over the mushrooms in the baking dish.


Sprinkle the crumbled Feta and grated Mozzarella over the vegetables and season with fresh ground black pepper and Spike Seasoning (if using.) Beat eggs until they're well-combined; then pour eggs over the cheese. Use a fork to gently "stir" until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale.


Bake at 375F/190C for 40-45 minutes, or until the casserole is completely set and the top is starting to lightly brown.

Serving Size: Makes 6 generous servings or 8 smaller servings






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