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.
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.
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,
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.
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.
Love this Kale Feta Egg Bake?
Try one of these other quick and easy dinner ideas:
They all come together in 25 minutes or less!
Kale Feta Egg Bake
- 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
- Preheat oven to 375 degrees.
- In a skillet over medium heat, cook onions, garlic & olive oil for 3-4 minutes, until softened.
- Add kale and red pepper flakes and cook another 2-3 minutes until kale is wilted.
- Spray two oven safe ramekins with cooking spray and spoon 2 tablespoons of sauce into the bottom of each.
- 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.
- Crack an egg into each ramekin and sprinkle remaining feta on top of that. Season with salt and pepper.
- Bake for 12-15 minutes until eggs are fully cooked but still runny.
- Serve warm with crusty bread.
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.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.