Kale, Mozzarella, and Egg Bake
I loved this egg bake with kale and cheese so much I made it several times in a row for a tasty low-carb breakfast! And if you like starting out the day with greens, you’re going to love this recipe!
PIN this egg bake with kale to try it later!
Years ago I came up with an egg bake recipe with Spinach and Mozzarella, which turned out to be one of my personal favorite breakfasts, and it’s been hugely popular on the blog. Then I discovered Baby Kale at the store near my house, so of course I had to try a variation of that recipe using kale.
And I loved this Kale, Mozzarella, and Egg Bake just as much, and at first I just thought about adding a note to the spinach recipe saying that I liked it with kale. But I really wanted all the other kale fans to find this recipe, and knowing how the internet works, I decided this egg bake with kale deserved a recipe post of its own.
How much did I love this cheesy egg bake? When I tested the recipe I ended up eating it for breakfast three weeks in a row before I finally switched to something else! If you’re a fan of kale I hope you try this soon!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- baby kale or chopped kale leaves
- Olive Oil (affiliate link)
- grated mozzarella cheese
- green onion
- eggs
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh ground black pepper to taste
How low in carbs is the egg bake with kale?
This tasty baked egg dish with kale has only 3 net carbs per serving and 16 grams of protein!
What kale can you use for the egg bake?
I love to make this recipe with a 5 oz. package of pre-washed baby kale, which makes it easy to put together. But you can use large leaves of kale as well. Larger kale will need to have the ribs cut away and then be stacked up and chopped. Large kale pieces will probably need to be washed in the salad spinner, and will need a slightly longer time cooking in the frying pan.
Can you use other types of cheese for the egg bake with kale?
If you’re not a fan of the mild flavor of Mozzarella or just have another type of cheese on hand, you can make this breakfast bake with Kale and Mozzarella with any type of white cheese that melts well.
Can this be reheated?
This recipe makes six servings, and leftovers can be stored in the fridge and quickly reheated in the microwave (or probably in a pan on the stove on low heat, although I haven’t tried that method.)
How to make this Kale, Mozzarella, and Egg Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I love to make this with a package of pre-washed baby kale, but I’ve also made this many times with larger leaves of kale, trimmed away from the ribs and chopped. Wash kale in the salad spinner (affiliate link) and spin dry if needed.
- The kale only needs a few minutes of cooking at high heat to wilt it before you put it into the casserole dish. Remember the kale will cook more when the egg bake is cooking in the oven.
- Spray your casserole dish with olive oil or non-stick spray and spread out the wilted kale in a single layer.
- Then spread most of the mozzarella and all the sliced green onions over the kale. Season with Spike Seasoning (affiliate link), salt, and fresh-ground black pepper. (I didn’t use much salt.)
- Beat the eggs in a bowl or measuring cup and then pour them over the kale/cheese mixture. Then use a fork to gently “stir” so the eggs are well distributed into the kale and cheese.
- Sprinkle the rest of the Mozzarella over the top.
- The Baby Kale, Mozzarella, and Egg Bake was done after it baked about 30 minutes. I like it kind of brown, so start checking sooner if you don’t like your egg bakes quite so well done.
- I cut mine into 6 servings, for a one-dish breakfast that has kale, cheese, and eggs.
Weekend Food Prep:
This kale and cheese egg bake recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Kale, Mozzarella, and Egg Bake
This egg bake with kale and cheese is perfect for Weekend Food Prep and you'll have a heat-and-eat breakfast featuring greens that you can eat for several days.
Ingredients
- 5 oz. baby kale or chopped kale leaves
- 2 tsp. olive oil (depending on your pan)
- 1 1/2 cup grated mozzarella cheese (see notes)
- 1/3 cup thinly sliced green onion
- 10 eggs
- 1 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 375F/190C.
- Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
- Heat the oil in a large frying pan, add the kale all at once.
- Then stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale.
- Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered.
- Layer 2/3 of the grated cheese and all the sliced onions on top of the kale. Season with Spike Seasoning (affiliate link) or other seasoning mix and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.)
- Beat the eggs and pour the egg mixture over the kale/cheese combination, and then use a fork to gently “stir” so the eggs, kale, and cheese are evenly combined.
- Top with the rest of the grated Mozzarella.
- Bake about 30 minutes or until the mixture is completely set and starting to lightly brown. (If you don't like your eggs especially well done, I would check it a bit sooner.
- Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.)
- Serve hot. This is good with sour cream. I also like a little Green Tabasco Sauce (affiliate link) sprinkled on the top.
Notes
Use full-fat or reduced-fat mozzarella, your choice, and use less cheese if you prefer. You can use any seasoning blend that tastes good with eggs if you don't have Spike Seasoning (affiliate link).
This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than about a minute or the eggs can get slightly rubbery.
Recipe created by Kalyn and inspired by Spinach and Mozzarella Egg Bake.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 208Total Fat 14gSaturated Fat 6gUnsaturated Fat 7gCholesterol 270mgSodium 632mgCarbohydrates 4gFiber 1gSugar 1gProtein 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
One of the best diet tips I know is to eat vegetables for every meal, and this low-carb egg bake with kale is a great way to get some veggies for breakfast. This would be great for low-carb or Keto diets, as well as for any phase of the original South Beach Diet. South Beach would recommend low-fat cheese but other low-carb diet plans will prefer full-fat cheese.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for a breakfast dish with eggs, kale, and cheese baked together was first posted in 2012 after I fell in love with baby kale. The recipe was updated with better photos and slightly-improved instructions in 2021 and last updated with more information in 2025.
62 Comments on “Kale, Mozzarella, and Egg Bake”
I did this bake and the taste was very good, however I expected it to rise which it did not. What could be the reason?
This kind of egg bake normally only rises a small amount and then sinks down. If it’s much thinner than the one in my photo I’m not sure what would cause that. Maybe your bunch of kale was smaller?
Hi! How long would you say this stays good for in the refrigerator after making it?
This will definitely stay good for a week, and possibly a few days longer although mine never lasts much longer than that because it all gets eaten!
Yaay, so glad you enjoyed! And I am always a fan of adapting to use what you have on hand. That’s what good cooks always do!
I made this recipe this morning because I had leftover kale after making sausage, kale and potato soup. I did not have green onions, so I sauteed a chopped red onion and red pepper to sprinkle over the kale. I also used a mixture of cheese, using what I had on hand. It was great! I will definitely make it again.
Yaay, so glad you enjoyed! And I am always a fan of adapting to use what you have on hand. That’s what good cooks always do!
I made this as written, but I used a 9×13 pan and 12 medium sized eggs. Left off the green onions but added a small sprinkle of real bacon bits. Next time will use the 8×11 pan. We all liked this. Thank you!
So glad you enjoyed it!
Hi Kalyn, your recipes are great and easy to make. Can this be made with egg substitute or egg whites?
I haven’t tried it that way but I’m sure it will be fine.
Which one of the spike seasonings do you recommend?
I use the original Spike Seasoning, It will say “original” on the jar or box. Not sure what I will do if they ever stop making it, and for me it’s getting harder to find so I always buy it at Amazon now!
Hi Magda, you should be able to click the print button in the recipe and change the output to “Save as PDF” instead of selecting your printer. Hope that helps. Cynthia
In nearly 16 years of blogging I’ve never had anyone ask for that feature. And I don’t think I would want to enable it with all the copying that’s so rampant on the web, nor would I have the slightest idea how to do it. But couldn’t you just create a blank PDF and then paste in the info from the printer-friendly recipe. (I don’t really know how that works.)
I made this for today’s breakfast. I followed the recipe (almost exact).
Changes:
I only had one cup of cheese
Added sliced tomato on each square
Threw on some basil right after
Next time I make this, I will chop up the kale more. It felt like a lot of salad and egg. Maybe I wilted my greens too much… in any case – this recipe rocked and I will def make again!
So glad you enjoyed! I love hearing how you switched it up.
Absolutely delicious! Fed it to children ages 2-5 years old and they devoured it! Thanks for the great recipe.
So glad to hear it was a hit!
This recipe looks great. I will try it soon. Thank for share it here
Thanks Kathy; hope you enjoy!
Could I make this ahead of time (tonight) and let it sit in the fridge overnight, then bake in the morning?
I haven't done it that way, so I can't say for sure how it would work. I think it might, but the mixture will be so cold, so the cooking time might be off. And I don't know how that will affect the results. Let me know how it works if you try it!
I started back on Phase 1 two days ago, so decided to peruse your site for Phase 1 recipes. I'd picked up baby kale to make another of your recipes, but I just couldn't stand looking at it in the fridge anymore. My husband and I love kale, and I have to get back into the routine of eating breakfast. He usually doesn't like my breakfast casseroles, but he loved this one. I added sausage to his side, and mushrooms to my side. Yum!
Cee Jay, so glad you guys enjoyed it! (I know all about the starting back on Phase One!)
Jessica, so glad you enjoyed it! And getting the 7 year old to eat kale, wine!
And that should say WIN, not wine!
I made this for brunch on Saturday and my family LOVED it (even my picky 7 year old)! They're begging me to make it again! I didn't have any green onions on hand, and I subbed Lawry's Seasoned Salt for the Spike Seasoning (I can't seem to find Spike anywhere and I had Lawry's on hand). Next time I make it I'm going to try to have all the ingredients, and I'm sure they'll like it even better! Great recipe!
Thanks for answering 🙂 Genius that I am, I just noticed that you actually explain everything in the actual recipe!
Anyway, I just got back from the store, so I'm (crossing my fingers) going to make this today 🙂
Yes you are just cooking the kale enough to wilt it.
Hi,
I'm new to kale, so the first step sort of confuses me…am I just putting the kale in a pan and frying it for a minute? do I add anything to it?
Thanks 🙂 it sounds great!
Gina, that will be fine; you might want to add 1 or 2 more eggs to the mixture. I don't think the cooking time will be much different but I'd keep an eye on it.
Will a 9×13 size glass dish work for this recipe? Can't wait to try it!
Thanks Liz; hope you enjoy!
Can not wait to try this Kalyn! It's in my oven as I type..just used sharp cheddar instead of mozz. I can't wait!
I just made this! Delicious. I used spinach instead of kale and added sweet onion and mushroom along with the green onion. I forgot to grease the dish, but it's not too bad. I also forgot to add the cheese – scatterbrained today I guess, but I sprinkled some shredded on the top when I took it out. I think I like this better – skim cheese is a little lacking in flavour and this keeps the flavour right on the outside of the food. I eat this with salsa, it is so tasty. I also did the calorie information – only 172 calories per 1/6th of the dish! Very. very low cal. I'll probably eat it with some toast.
You can freeze this, but it does change the texture a little and the eggs release water when they thaw. I used to freeze this type of egg casserole, but now I greatly prefer to just keep it in the fridge and eat all week. It will last at last 7-8 days in the fridge and is great to reheat for a quick breakfast.
This looks amazing—wondering if it would freeze well?
So glad to hear people are enjoying this!
Made this morning! It was lovely. Sprinkled a little chopped Pancetta on a third for my non-diet-y husband. Even my 10 year old daughter said "mm!!"
I loved this! Was so fast! I added butternut squash and pieces of asparagus to mine. Was great.
Len, totally your choice on that!
Made this twice. Second time used 7"X11" pyrex and liked it better. The dish made in the larger pan seemed a bit dry. We still made 6 servings and topped it with a local organic salsa.
It turned out fabulous! I will eat it with fresh cucumber salad all week long. Next time I will add more feta and also a generous amount of fresh parsley moving toward the spanakopita flavor.
If you used the amount of cheese I said and cooked it for full, I can't imagine why it wouldn't have melted. Maybe it was the cheese you used or your oven is not as hot as mine? But truthfully I am stumped.
Hi Kalyn, made this yesterday and the cheese didn't melt the way I expected it to. It was dry. What can I do the fix this as the idea is great. HAve made many of your recipes and have loved them. Hope I can fix thiss.
Sounds extremely great!
Mouth watering recipe by looking at the picture of the salad displayed. I cant wait making it myself.
Great step by step advice and recipe.. Thanks for such a healthy diet recipe.
I think Swiss Chard would be great in this!
I've used this recipe before and love it. I just planted some swiss chard,and think I'll try it with that too. Not sure how that will come out,although I do like spinach w/eggs. What do you think? Thanks as always Kalyn.
Jeanette, I think veggies at breakfast are a good thing to get used to!
Joanne, right now I have 3 packs of this in the fridge, so I definitely love it too.
I buy that mix all the time! Along with their power greens. SO GOOD. I love that you get so many nutrients at breakfast with this dish!
I love the idea of adding kale to breakfast. I've juiced kale and served it for breakfast sauteed and served it on top of toast with a poached egg. My husband was a bit puzzled when he saw vegetables at breakfast time, but he ate it all up!
Glad you like the idea!
My son was just talking with us and he mentioned he wanted ways in incorporate kale etc in his "batchelor" cooking. I saw this, and it looks like it could be easily adapted to a quick meal for 1-2 people. I suggested it to him and we will also try it. Thanks,
Today I found the Earthbound Farms baby kale on sale at Fresh Market by my house 2/$5.00 so I bought three packs of it. But I haven't seen it at any other stores in Utah so I see why people say it is hard to find. The Farmer's Market sounds like a good idea. So glad people are liking this idea. Yes, it is a baked frittata.
Baby kale is tough to find at supermarkets; when I find it here in San Diego, it's usually at farmers markets. I just love this recipe, Kalyn and will definitely try it. It'd be ideal for brunch, lunch or dinner.
It's a baked Fritatta! I LOVE this idea. I'm going to have to try something similar soon.
I have yet to find this baby kale mix in my local markets, so it's time to go a bit farther afield, if for no other reason that I want to make this egg bake. It's just the kind of thing I love for breakfast, and a great way to keep up with my goal of eating more kale this year.
I also love that EF Baby Kale! What a great use for it.
Thanks Deborah! I hear that Whole Foods has it, but I get it at Fresh Market.
Dennis, thanks for that nice feedback!
That looks absolutely delicious. the colors alone make it appetizing.
I love this – and I love the baby kale! I need to look for that!