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Kale, Mushroom, and Cheese Breakfast Casserole

A savory, make-ahead egg casserole with sautéed mushrooms, wilted kale, and melty cheeses for an easy breakfast or brunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 16 oz mushrooms thickly sliced
  • 2 T olive oil divided
  • 8 oz kale finely chopped, stems removed
  • 5 oz Feta cheese crumbled
  • 1 cup Mozzarella cheese grated
  • fresh ground black pepper to taste
  • 1 tsp Spike seasoning optional
  • 12 eggs beaten until combined
  • sour cream for serving, optional

Instructions

  • Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with non-stick spray.
  • Clean and thickly slice the mushrooms.
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates and the mushrooms begin to brown, about 5–6 minutes.
  • Spread the cooked mushrooms in an even layer across the bottom of the prepared baking dish.
  • Trim any thick stems from the kale and finely chop the leaves. If using pre-chopped kale, proceed to the next step.
  • Add the remaining 1 tablespoon olive oil to the same pan and heat over medium-high. Add the chopped kale and sauté, turning often, until wilted, about 2–3 minutes (less for baby kale).
  • Layer the wilted kale over the mushrooms in the baking dish.
  • Sprinkle the crumbled Feta and grated Mozzarella evenly over the vegetables. Season with fresh ground black pepper and Spike seasoning, if using.
  • Beat the 12 eggs in a mixing bowl until yolks and whites are well combined, then pour the eggs evenly over the cheese and vegetables. Gently stir with a fork to distribute ingredients so the top shows a mixture of mushrooms and kale.
  • Bake in the preheated oven for 30–35 minutes, or until the casserole is set and the top is lightly browned. If your dish is smaller and the mixture is thicker, bake a few minutes longer as needed.
  • Serve hot, with a dollop of sour cream if desired.

Equipment

  • 9 x 13-inch baking dish
  • large non-stick frying pan
  • Mixing Bowl
  • whisk or fork
  • Knife and cutting board
  • spatula or tongs

Notes

  • Feta and mozzarella amounts can be adjusted to taste.
  • Use pre-chopped kale to save time.
  • Spike seasoning is optional and can be substituted with another all-purpose seasoning.
  • If using a smaller baking dish, expect a longer bake time.
  • This casserole can be reheated quickly in a microwave.