Kale and Feta Breakfast Casserole

I love eggs.  Like I realized during the Ultimate Reset that truly, eggs are probably my favorite food.  So when the man asked for a breakfast egg casserole I was more than happy to oblige.  Enter Kale and Feta Breakfast Casserole (or lunch casserole...which is when I eat it).

This recipe starts with very few ingredients.  Very simple and very easy to find...you probably have most of them at home already.

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
salt and pepper to taste

First things first, preheat the oven to 375F/190C.  Wash and dry the kale, then coarsely chop.  Heat oil over medium-high heat in a large frying pan.  When oil is hot, add the kale and cook until kale is wilted and starting to soften, about 3-5 minutes.  

Spray a 9x12 casserole dish with olive oil and put kale in the bottom of the dish.  Crumble feta cheese over the kale.  Beat eggs with spike seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta combo.  Take a fork and gently stir so veggies and cheese are well distributed in the eggs.

Bake the casserole 40-45 minutes or until eggs are set are the top is starting to lightly brown.  I cooked mine the full 45 minutes and it was darker brown and still awesome.  Serve hot.   

There is a note that it tastes good with a dollop of sour cream, but I didn't have any so I didn't have it like that. I did serve with a little salsa and roasted veggies on the side, which made a fantastic lunch.  This was a great taste.  I don't know how familiar you are with spike seasoning, but it is awesome for vegetables.  I used it a ton during the reset to steam veggies and fell in love with it.  It's very much a staple in a healthy kitchen in my opinion!

Let me know what you think of this one if you try it!