Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole

Kale, mushroom, feta, and mozzarella breakfast casserole is delicious and loaded with nutritious ingredients.

12 oz. brown Cremini mushrooms (or white mushrooms, but I think the brown ones have more flavor)
2 tsp. + 2 tsp. olive oil
8 oz. finely chopped kale, or a little less is fine (washed and spun dry if needed)
4-5 oz. crumbled Feta
3/4 cup low-fat Mozzarella cheese
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional, use any type of all-purpose seasoning that you like if you don’t have Spike.)
10-12 eggs, beaten until yolks and whites are well-combined (I prefer less egg and more vegetables, but if you want a thicker casserole use 12 eggs.)
low-fat sour cream for serving (optional)

View the full recipe at Kalyn’s Kitchen →