Kale and Feta Egg Bake

A layered kale and feta egg bake is perfect for quick and easy dinners.

I’m kind of at a loss of what to say about this egg bake. It’s one of those dishes so simplistic that it’s hard to fully describe the depth of flavor and taste because it just doesn’t make sense.

Does that even make sense? You feel me, I know you do.

There’s kale, lots of FEH-TA, some sauce and two eggs. So you’ve got your vegetables, your dairy, fruit (tomato sauce totally counts as fruit) and protein all in one cute little ramekin, bowl or whatever you want to bake it in.

Making it reminds me of lasagna with all it’s pretty layers.

Kale and Feta Egg Bake

Start with the sauce as your base,

Kale and Feta Egg Bake preparation

and then layer,

Kale and Feta Egg Bake ingredients

layer some more,

Kale and Feta Egg Bake ingredients 2

just a littttle more,

Kale and Feta Egg Bake ingredients 3

and voila!

Baked Eggs with Kale and Feta

This is my go to single lady dinner on the nights Ulysses works late. With a crusty piece of bread to soak up the runny egg and the melted feta, it’s near perfection.

Ok, add some red wine to that too.

There’s a million combinations of greens and cheese you could play around with on this. You could even add sausage if that’s your thing. Go crazy.

5.0 from 7 reviews
Kale & Feta Egg Bake
 
Prep time
Cook time
Total time
 
A layered kale and feta egg bake is perfect for quick and easy dinners.
Author:
Serves: 1
Ingredients
  • 5-6 large leaves of kale, washed, trimmed and chopped
  • ½ a medium onion, chopped
  • 1 clove of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 4 tablespoons marinara sauce, divided
  • ⅓ cup crumbled feta, divided
  • 2 eggs
  • salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a skillet over medium-high heat, saute onions, garlic & olive oil for 3-5 minutes, until softened.
  3. Add kale and red pepper flakes and saute another 2-3 minutes until kale is wilted.
  4. Season with salt & pepper to taste.
  5. Spray an oven safe ramekin with cooking spray and spoon 2 tablespoons of sauce into the bottom.
  6. Next, add half the kale & onion mixture, then half the feta, remaining 2 tablespoons of sauce, then the remainder of the kale.
  7. Crack 2 eggs on the top and sprinkle remaining feta on top of that.
  8. Bake for 12-15 minutes, until eggs are fully cooked but still runny.
  9. Serve warm with crusty bread.

 

PS- I went with longer side swept bangs. It’s pretty much the definition of non-committal. ;)

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Comments

  1. 10

    says

    I love this! I’ve never made eggs this way, but it looks perfect for an individual meal. Or maybe even a smaller version for each of my kids? That would be awesome! Thanks for the inspiration – I think I’m going to try my own version for lunch today :D

  2. 11

    says

    I’m drooling all over my keyboard right now. This looks amazing! I love feta with eggs. It’s my second favorite omelette cheese (after goat). But the drippy eggs AH that just makes it even better!

  3. 18

    says

    Yum. I have some fantastic feta that is just begging to be baked with some eggs now. Eggs for dinner is the best. Especially when it is so nicely contained.

    • 25

      Running to the Kitchen says

      I just got the bowl at the Le Creuset outlet by me. I could’ve done some serious damage in there!

  4. 26

    says

    This looks so good! I LOVE feta. It’s definitely one of my favorite cheeses- I always have a huge tub of it from Costco in my fridge.

  5. 35

    Iris says

    Oh man. I made this last night and it was soooo good. It tasted like pizza, except pizza isn’t this good. So healthy and easy to make too!

    • 36

      Running to the Kitchen says

      Awesome, glad you liked it! I almost made it for dinner last night too but then I ate a whole can of roasted chickpeas instead ;)

  6. 40

    Jen says

    Subbed goat cheese for the feta, since that’s what was in the fridge – AMAZING! Looking forward to playing around with different combos. Thanks for the recipe!

  7. 41

    says

    I just stuck this in the oven. Can’t wait to taste it! I have found lately that although I love good, home-cooked food, I have no desire to cook it myself. This recipe is too easy for me to be lazy!

    • 42

      Running to the Kitchen says

      Hope you liked it! It is definitely an easy one (and adaptable to whatever you have on hand veggie-wise) :)

  8. 43

    Sylvia says

    Just made this, and it was fantastic. I ate it with beer bread, but I could’ve just eaten it straight. I think it’s my new low carb meal of choice. Thanks!

  9. 44

    Sophie says

    Jusst made this with salsa and cheddar. Delicious! I just sprinkled parmesan on top and it is PERFECT. Would be good with a dash of lemon juice too. Great meal. It’s now part of my regulars :)

Trackbacks

  1. [...] parmesan sounded like a pretty good complement to the maple bacon I had on hand.If you liked the kale & feta egg bake, this is even easier. No sautéing necessary, just layer the ingredients in and bake it off.It’s [...]

  2. [...] Kale and Feta Egg Bake by Running to the Kitchen Spicy Feta Dip with Roasted Red Peppers by A Spicy Perspective Creamy Feta Dip with Jalepenos by How Sweet It Is Marinated Feta, Zucchini, Pea & Mint Tarts by Greedy Gourmand   Melon Feta Salad by Sippity Sup Feta Dill Braid by Modern Comfort Food BBQ Chicken and Feta Pizza by Jo Cooks Watermelon and Feta Salad by Hungry Foodies Pharmacy and if you want to make some Feta yourself.. Homemade Feta by Tigress in a Pickle [...]

  3. […] For marinated mushrooms:Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in fresh oregano Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally. For filling:   Saute chard. Drain; cool. Using hands, squeeze excess water from chard. Place in small bowl. Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature. Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature. Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.        Kale And Egg Bake from Running to the Kitchen.com […]

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