Power Greens Breakfast Casserole










1 lb. power greens mix (a blend of kale, chard, and spinach)
1-2 tsp. olive oil (more or less, depending on your pan)
4-6 oz. mozzarella cheese, cut in 1/2 inch cubes
4 oz. Feta, crumbled
1/2 cup sliced green onion
fresh-ground black pepper to taste, about 3/4 teaspoon
12-14 eggs

Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with olive oil or non-stick spray.
Heat olive oil in a large non-stick frying pan with high sides. Turn heat to high, add the greens all at once, then immediately use a large turner to turn greens over and over until they’re completely wilted down. (This will only take a minute or two, watch them carefully.) Put the wilted greens in the bottom of the casserole dish.

Cut the mozzarella into cubes about 1/2 inch square (or you can use grated mozzarella). Crumble the Feta and slice enough green onions to make 1/2 cup. Sprinkle the mozzarella, feta, and sliced green onions over the greens. Season the mixture to taste with seasoning and fresh-ground black pepper. (Don’t use salt, the Feta is salty enough.)
Beat eggs until the yolks and whites are well-combined, then pour over the greens/cheese mixture. Use a fork to gently “stir” the mixture so the greens, eggs, and cheese are evenly distributed.
Bake 40-45 minutes, or until the mixture is completely set and the top is as brown as you prefer. This will keep in the refrigerator for up to a week and can be reheated in a microwave or in a frying pan on the stove.

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