Kale and Feta Breakfast Casserole

I don’t have (nor particularly like) feta cheese but this just sounds like the best way to incorporate veggies into the diet.  Maybe I’ll make some tomorrow, since we get to go shopping today (we’re down to 3 eggs and I still haven’t made my cream cheese feast).


Kale and Feta Breakfast Casserole
(Makes 6-8 servings, recipe created by Kalyn.)

10-12 oz. fresh kale, washed and coarsely chopped
2 tsp. olive oil
3/4 cup crumbled Feta cheese (about 4 oz.)
12 eggs, beaten
1 tsp. Spike Seasoning (or use any all-purpose seasoning that’s good with eggs)
Salt and fresh-ground black pepper to taste


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