Kale and eggs come together in this simple baked casserole for a warm and satisfying meal.
It offers steady energy while remaining hearty without feeling too heavy.
Fresh kale becomes tender as it bakes, while eggs create a soft and flavorful base.
Melted cheese adds richness and a golden finish, while onions and garlic bring extra savory flavor.
Perfect for breakfast, brunch, meal prep, or a simple vegetarian dinner.
Serve it warm with fresh tomatoes, salad, or crusty bread on the side.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Easy Kale and Egg Casserole with Melted Cheese
Make this easy kale and egg casserole in just 45 minutes with fresh kale, eggs, and melted cheese. A simple, satisfying vegetarian dish perfect for breakfast, brunch, or meal prep.
Ingredients
Equipment
Mixing bowl
Large Deep Frying Pan
Oven Baking pans
Cooking Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch or similar baking dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook for 3-4 minutes until softened.
- Stir in the garlic and chopped kale and cook for another 3-4 minutes until the kale begins to wilt.
- In a large bowl, whisk together the eggs, milk, paprika, oregano, salt, and black pepper.
- Stir the cooked kale and onion mixture into the eggs.
- Fold in half of the cheddar and mozzarella cheese.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese evenly over the top.
- Bake for 25-30 minutes until the eggs are set and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes, garnish with fresh parsley or chives, slice, and serve warm.
Nutrition
Notes
Remove the tough center stems from the kale before chopping for a more tender casserole.
Sautéing the kale before baking removes excess moisture and improves its texture.
Add mushrooms, tomatoes, bell peppers, or spinach for additional vegetables.
Feta, Swiss, or goat cheese can replace some of the cheddar for a different flavor.
Refrigerate leftovers for up to 3 days for a convenient make-ahead breakfast or lunch.
Sautéing the kale before baking removes excess moisture and improves its texture.
Add mushrooms, tomatoes, bell peppers, or spinach for additional vegetables.
Feta, Swiss, or goat cheese can replace some of the cheddar for a different flavor.
Refrigerate leftovers for up to 3 days for a convenient make-ahead breakfast or lunch.