Posted by Calin Denny On June 4, 2021
I first made a Kale, Mushroom, and Cheese Breakfast casserole for guests, and it was so well received that I decided to post the recipe! Give it a try if you love the idea of starting your day with healthy veggies in a low carb breakfast casserole!
Pin the recipe to try it later!
If you look around in a category breakfast dishes In Kalyn’s kitchen, you will notice many, many variations of breakfast dishes. There is even a popular post with it Low Carb Breakfast Basic Instructions. I make this kind of dish on the weekend and keep it in the fridge to reheat for a quick breakfast during the week, and most of the time I use what’s in the fridge without following an actual recipe. But after I hit this Kale, Mushroom & Cheese Breakfast Casserole Twice for guests and people who liked it both times I decided this was a recipe I needed to post on the blog. And I recently updated this favorite recipe with new photos, so I remind you of it Friday favorite Today. I often make this with half feta cheese and half mozzarella cheese, but you can swap in the cheese however you like!
Of course this is also a perfect breakfast for anyone who wants Meat recipesAnd although I call this a breakfast casserole, I would enjoy this for lunch or a light dinner as well. I always like to use kale in my breakfast casserole, because Kale and other dark leafy greens are the healthiest foods you can eatAnd I like to start the day with a dose of greens.
What ingredients do you need for this recipe?
- olive oil
- finely chopped turnip
- crumbled feta cheese (or other cheese of your choice)
- shredded mozzarella cheese (or other cheese of your choice)
- Freshly ground black pepper
- Spike seasoning (affiliate link) (or another all-purpose spice blend)
- Sour cream for serving (optional)
What if you don’t like Kali?
You can definitely make this breakfast dish with other types of leafy greens if you’re not a fan of kale! If you are using a soft green such as spinach or Swiss chard, you will need a shorter cooking time to wilt the vegetables. Everything else will be the same.
How this recipe works:
(Scroll down for the full recipe with nutritional information.)
- Preheat oven to 375°F/190°C and spray a baking dish with nonstick spray, about 9″ x 13″ or similar size.
- I use brown cremini mushrooms or regular white mushrooms in this recipe, and I make them into thick slices.
- Fry the mushrooms in a little olive oil until they release the liquid and turn a light brown color.
- Then put the mushrooms on the bottom of the baking dish.
- Heat a little oil in the same pan, add the chopped turnip all at once, and cook until just barely wilted. This will take no more than 2-3 minutes at high temperatures or even less time for baby cabbage.
- Place a layer of kale on top of the mushrooms in the baking dish. Such a generous amount of turnip,
- Then sprinkle over the cheese (feta and mozzarella for me) and season with a little freshly ground black pepper Spike seasoning (affiliate link) or another all-purpose spice blend.
- Beat eggs until well combined and pour over vegetables and cheese. (Bad picture, but there are actually some eggs poured on that cheese!
- Then take a fork and gently “stir” until all the ingredients are coated with the eggs and the top of the breakfast casserole has a good mixture of ingredients.
- I usually sprinkle a little cheese to make the surface look nice and cheesy!
- Bake for 30-35 minutes, or until the casserole is completely cooked through and its surface begins to turn light brown.
- Serve hot, with a little sour cream if you like sour cream.
- This will keep in the fridge for a few days and can be reheated in the microwave or in a skillet on the stove for a quick weeknight breakfast option!
More delicious breakfasts with dark leafy greens:
Kale and Feta Breakfast Casserole
Custard bread with Swiss chard and goat cheese
Kale, Bacon & Cheese Breakfast Casserole
Baby Kale and Mozzarella Egg Bread
Breakfast casserole with spinach and goat cheese
Weekend meal prep:
This recipe has been added to a category called Prepare food on the weekend To help you find recipes that you can make or cook on the weekend and eat all week long!
- 16 oz. Mushrooms cut into thick slices
- 2 tons of olive oil
- 8 oz. finely chopped cabbage (or a little more is fine)
- 5 oz. crumbled feta (see notes)
- 1 cup shredded mozzarella cheese (see notes)
- Freshly ground black pepper, to taste
- 1 tsp. Spike seasoning (optional, see notes)
- 12 eggs, whisked until yolks and whites are well blended
- Sour cream for serving (optional)
- Preheat the oven to 375°F / 190°C. Spray a baking pan with nonstick spray. (I used a 9″ x 13″ white earthenware dish, but any size close to that will work.)
- Wash and dry the mushrooms if necessary and cut them into thick slices.
- Heat 1 ton of olive oil in a large nonstick skillet over medium heat, add the mushrooms, and cook until the mushrooms come out liquid and have evaporated, and the mushrooms begin to turn slightly brown, about 5-6 minutes.
- Spread the mushrooms on the bottom of the baking dish.
- While the mushrooms are cooking, chop the turnip if necessary, chop the thicker stems and chop the leaves. Wash the turnip if necessary, and dry it. (I used a bundle of chopped kale, which is a huge time saver if your store carries it.)
- Add 1 more ton of olive oil to same skillet, heat to medium, add chopped cabbage all at once and saute, turning cabbage over and over until wilted, about 2-3 minutes. (cabbage baby It will take less time than this.)
- Place the shriveled cabbage over the mushrooms in the baking dish.
- Sprinkle crumbled feta cheese and shredded mozzarella over the vegetables, season with freshly ground black pepper and Spike seasoning (affiliate link) or other multipurpose seasoning.
- Beat eggs until well blended; Then pour the eggs over the cheese.
- Use a fork to gently “fry” until all of the ingredients are coated with the egg and the top of the casserole shows a nice mixture of mushrooms and kale. (Sprinkle a little cheese on top if you’re picky like me!)
- Bake at 375°F/190°C for 30-35 minutes, or until casserole is completely set and surface begins to turn light brown. (If the baking dish is smaller so that the egg mixture becomes thicker, more time may be needed.)
- Serve hot with a little sour cream, if desired.
- This will keep in the fridge for at least a week and can be quickly reheated in the microwave.
Use brown or white mushrooms, whichever you prefer. I used a little more than half of the 16 oz. A bunch of chopped turnip. Five ounces of feta cheese equals one cup of crumbled feta cheese. (Use about 2 cups of shredded cheese of your choice for this recipe.) You can use any all-purpose seasoning you like if you don’t have spikes.
The recipe that Kalyn created when she had overnight guests and was prepping her with ingredients she had in the fridge.
Amount per service: Calories: 261Total fat: 19 gramsSaturated fat: 8 gramsUnsaturated fats: 0 gramsUnsaturated fats: 10 gramsCholesterol: 330 mgsodium: 556 mgCarbohydrates: 7 gramsthe basic: 2 gramssugar: 3 gramsprotein: 17 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This low carb breakfast casserole is a great breakfast option for any low carb or low glycemic diet plan or any stage of the original South Beach Diet.
Find more recipes like these:
Uses breakfast recipes وصفات To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for the recipe:
This delicious breakfast idea was first published in 2014. The recipe was updated in 2021 with improved photos and some added information.
Discussion about this post