Kale Feta Egg Bake

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).


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.


  • 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


  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.


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.


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



  1. Heidi @ Food Doodles

    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. Caitlin

    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. Deanna

    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.

    1. Running to the Kitchen Post author

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

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  7. Iris

    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!

    1. Running to the Kitchen Post author

      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 ;)

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  10. Jen

    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!

  11. Lynne Wallace

    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!

    1. Running to the Kitchen Post author

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

  12. Sylvia

    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!

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  15. Sophie

    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 :)

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  20. Katie

    I remember the original recipe – in fact, my husband and I both turn to it on a regular basis when we are in exactly that place with dinner creation: can’t even. It has been in regular rotation with us for five years…holy crap. Five. Thank you!


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