Mediterranean Breakfast Casserole with chicken sausage, kale, tomatoes, and feta cheese. This easy egg casserole requires only 5 ingredients, is easy to put together and is BIG on flavor! A low-carb, keto rustic breakfast perfect for sharing with family or meal prepping for the week.
As much as I love our family’s tradition of making pancakes, waffles, or crepes for breakfast when we get together for the holidays or special occasions, I personally believe nothing beats an amazing breakfast casserole, scramble, or frittata.
Load it up with veggies and breakfast protein like sausage, chicken, bacon or ham, and I’m happy as a lark!
Starting my day with a hearty protein-packed breakfast is a surefire way of ensuring my energy stays high throughout the day, with no anxious cravings for sweets.
In addition, my Sausage and Kale Breakfast Casserole , Spinach Frittata with Zucchini Sun-Dried Tomatoes and Goat Cheese, or Roasted Vegetable Breakfast Scramble are amazing for sharing with family, and are also great meal prep recipes!
In fact, I often meal prep this very recipe to make breakfast, lunch, or dinner a cinch throughout the week.
This easy breakfast casserole recipe can be prepared the day before and reheated to make your morning food prep simple.
It is versatile in the sense that you can add your favorite fresh veggies, cheeses, breakfast meats, and other goodies to customize it to your heart’s delight.
Let’s discuss the healthy ingredients for this easy meal.
Ingredients for Mediterranean Breakfast Casserole:
Mild Italian Sausage: I use turkey mild Italian from Whole Foods, but you can choose your favorite sausage. Chicken or pork work great too! If you prefer the flavor of breakfast sausage over Italian sausage, go for that option!
Kale: fresh chopped kale adds texture and a vitamin and antioxidants punch to this breakfast casserole. It also gives it that rustic vibe for your Mediterranean feels. Use baby kale, baby spinach, or any leafy greens you like.
Grape Tomatoes: or cherry tomatoes! Little baby tomatoes give the casserole a pop of tangy fresh flavor. If you love sun-dried tomatoes, swap out the fresh with sun-dried!
Feta cheese: adding creaminess and tangy flavor, feta cheese brightens up this healthy egg casserole without the need for a ton of dairy! The feta I use is a combination of goat milk and sheep milk, but you can select any feta you like. You can also swap it out for goat cheese, gruyere, Gouda, cheddar, etc.
Eggs: the star of the breakfast casserole! I like using cage-free eggs to ensure the yolks are packed with nutrients like quality omega-3 fats.
- 1 to 2 cups grated Mozzarella cheese
- 1/2 cup fresh basil or other fresh herbs, chopped
- 1 to 2 cups artichoke hearts, chopped
- 1 cup sun-dried tomatoes, drained
- 1/2 to 1 cup grated parmesan cheese
- 1 red bell pepper or green peppers, chopped
- 1/2 cup red onion, chopped
- 1/3 to 1/2 cup pitted kalamata olives, chopped
- 1/2 tsp red pepper flakes
If you’re looking for a lower fat recipe, you can swap out some of the whole eggs for a carton of egg whites. Just note that the breakfast casserole won’t be as tender with egg whites.
Now that we’ve covered the basic ingredients, let’s make it!
How to Make Mediterranean Breakfast Casserole:
Preheat the oven to 375 degrees F. Spray a large casserole dish or baking dish with cooking spray or grease it with olive oil.
Heat a large skillet over medium-high heat on the stove top and add the chicken sausage. Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
Add the kale and cover the skillet. Cook until wilted, about 2 to 3 minutes.
Crack the eggs into a mixing bowl and whisk them until well-beaten. Whisk in the sea salt.
Transfer the sausage and kale mixture to a lightly oiled (or sprayed) casserole dish and evenly sprinkle the tomatoes and feta cheese over the sausage and kale.
Pour the egg mixture over everything and use a cooking spoon to gently stir until it appears as though all ingredients are evenly distributed.
Bake on the center rack of the preheated oven for 32 to 40 minutes, or until the eggs have set up and the edges of the casserole are golden-brown.
Allow casserole to cool 10 minutes before slicing and serving. Serve this healthy breakfast casserole with crusty bread, scones, muffins, hash browns, or a potato hash.
To store the breakfast casserole, cover the casserole dish with plastic wrap and store in the refrigerator. For meal prep, store slices in separate airtight containers so you can grab one and go.
This delicious low carb breakfast recipe tastes even better the next day, after it has had time to develop flavors overnight. Egg casserole recipes are great for meal planning because they save well and are the perfect way to ensure you’re getting a wholesome breakfast on any busy morning.
More good news is you can prepare this Mediterranean dish the night before and enjoy it the next morning.
If you’re looking for more wholesome breakfast recipes to enjoy with the whole family, try out these reader favorites.
More Healthy Breakfast Recipes:
- Sausage Egg Bake
- Butternut Squash Mushroom Bacon Frittata
- Maple Bacon Butternut Squash Hash
- Sweet Potato Home Fries
- Roasted Veggie and Avocado Breakfast Burritos
- Spinach Leek and Potato Frittata
- Crustless Quiche
Enjoy this new favorite breakfast recipe!
Mediterranean Breakfast Casserole
- 1 pound (16-oz) mild Italian chicken sausage or breakfast sausage of choice
- 1 small head kale chopped
- 1 cup cherry tomatoes or grape tomatoes
- 1/2 cup feta cheese crumbles
- 12 large eggs beaten
- 3/4 tsp sea salt to taste
- Preheat the oven to 375 degrees F.
- Heat a non-stick skillet over medium-high on the stove top and add the chicken sausage. Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
- Add the kale and cover the skillet. Cook until wilted, about 2 to 3 minutes.
- Crack the eggs into a mixing bowl and whisk them until well-beaten. Whisk in the sea salt.
- Transfer the sausage and kale mixture to a lightly oiled (or sprayed) casserole dish and evenly sprinkle the tomatoes and feta cheese over the sausage and kale.
- Pour the beaten eggs over everything and use a cooking spoon to gently stir until it appears as though all ingredients are evenly distributed.
- Bake on the center rack of the preheated oven for 32 to 40 minutes, or until the eggs have set up and the edges of the casserole are golden-brown.
- Allow casserole to cool 10 minutes before slicing and serving.
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