Published on Ripley Farm Dover-Foxcroft Maine (https://ripleyorganicfarm.com)

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Kale and Feta Breakfast Casserole

Kale
  • 1/3 lb kale, chopped
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 2 TBLS cooking oil
  • 1 ½ cups feta cheese, crumbled
  • 12 eggs, beaten
  • Salt and pepper to taste

Pre-heat oven to 375. Grease a 9 x 13 casserole. Saute onion in oil until softening. Add kale and garlic and sauté 3-5 minutes until wilted. Stir all ingredients into eggs and pour into casserole. Bake for about 30 minutes until eggs are set and beginning to brown on top. Serve hot.