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Kale Feta Egg Bake

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

Note: This kale feta egg bake post first appeared on January 5, 2012. The recipe has been edited slightly (just a few tweaks to make it even better) and the photographs updated.

I had totally forgotten about this old go-to “recipe” (it’s so easy I feel weird even calling it that) for a couple years until perusing the archives in my quest to bring new life to all the “hidden under horrible pictures” recipes of the past and I think I actually said “oooh!” out loud when I rediscovered it.

It’s that dish you make when you literally just can’t even with dinner or when there’s nothing defrosted and accessible. The variations are endless – switch up the greens, add meat, use a different type of cheese (or none at all and keep it paleo) but the method and idea is one that will save you from many an “omg, what the hell do I eat for dinner?” moments.

It also makes a great savory breakfast option too! Text below is original (and 5 years old).

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This easy kale feta egg bake is a perfect quick weeknight dinner or savory breakfast. Add cooked ground sausage for a heartier meat version.
This easy kale feta egg bake is a perfect quick weeknight dinner or savory breakfast. Add cooked ground sausage for a heartier meat version.

I’m kind of at a loss of what to say about this kale feta 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.

Simple ingredients make this kale feta egg bake an easy weeknight dinner option.

There’s kale, lots of FEH-TA, some sauce and 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.

Start with the sauce as your base,

and then layer,

layer some more,

just a littttle more,

and voila!

For nights when there's nothing else to eat, this kale feta egg bake is an easy and quick dinner option.

This is my go to single lady dinner (if I’m not making sweet potato hash – my other go-to) 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.

The possibilities are endless with this kale feta egg bake. It's an easy dinner or savory breakfast easily adapted to whatever you have on hand.

There’s a million combinations of greens and cheese you could play around with on this.

You could even add sausage/chorizo if that’s your thing.

Go crazy.

Love this Kale Feta Egg Bake?

Try one of these other quick and easy dinner ideas:

Chinese Chicken Zoodles
Sweet and Spicy Mango Shrimp
Honey orange sesame chicken

They all come together in 25 minutes or less!

This easy kale feta egg bake is a perfect quick weeknight dinner or savory breakfast. Add cooked ground sausage for a heartier meat version.

Kale Feta Egg Bake

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy kale feta egg bake is a perfect quick weeknight dinner or savory breakfast. Add cooked ground sausage for a heartier meat version.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 4 cups chopped kale
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup marinara sauce or salsa
  • 1/4 cup crumbled feta
  • 2 eggs
  • salt & pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. In a skillet over medium heat, cook onions, garlic & olive oil for 3-4 minutes, until softened.
  3. Add kale and red pepper flakes and cook another 2-3 minutes until kale is wilted.
  4. Spray two oven safe ramekins with cooking spray and spoon 2 tablespoons of sauce into the bottom of each.
  5. Next, add half the kale and onion mixture between the two ramekins then half the feta, the remaining 2 tablespoons of sauce, then the remainder of the kale.
  6. Crack an egg into each ramekin and sprinkle remaining feta on top of that. Season with salt and pepper.
  7. Bake for 12-15 minutes until eggs are fully cooked but still runny.
  8. Serve warm with crusty bread.

Notes

For a heartier meat option - add ground sausage to the skillet with the onions, garlic and kale and cook until browned. 

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 204mgSodium: 868mgCarbohydrates: 25gFiber: 7gSugar: 9gProtein: 16g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

 
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kristy

Friday 2nd of February 2018

This is absolutely a magnificent recipe and a healthy one. Thank you!

Lisa Huff

Thursday 18th of January 2018

Oh my goodness, my kids would love this!

Angela

Saturday 13th of January 2018

Lovely recipe--the photos are making me drool! Kale and fresh eggs--what a fantastic combo.

Amaryllis @ The Tasty Other

Saturday 11th of February 2017

This is beautiful, Gina, thanks so much for sharing. I love baked eggs- in fact, it's also often my go-to comfort dish when I'm alone. Love the photos!

Tieghan

Wednesday 25th of January 2017

Love the sound of this healthy breakfast! Kale + feta + eggs sounds incredible!

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