Savory Breakfast Squares

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 9.7 g
  • Cholesterol: 170.9 mg
  • Sodium: 215.8 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Savory Breakfast Squares calories by ingredient
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a sort of crustless quiche or phyllo-less pita, shared by a member of my local CSA. a sort of crustless quiche or phyllo-less pita, shared by a member of my local CSA.
Number of Servings: 6


    1 bunch Red Russian Kale, chopped, or use any other variety of kale
    1/2 red onion, chopped
    2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
    1/2 tsp. olive oil
    1 tsp. Tamari or other soy sauce
    1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
    1/4 cup 100% whole wheat bread crumbs (optional; Iíve made this successfully without the bread crumbs)
    6 eggs, beaten well
    1/2 tsp. Spike Seasoning


This is good with low-fat sour cream or salsa.


Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.
Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.
Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan thatís 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot.

Serving Size: approx. 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user LANAMFECI.

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