Recipe for kale, mushroom and caramelized onion breakfast casserole {vegetarian, gluten-free}

Oh, kale, I think I'm developing a crush on you. It must be serious, because now I'm enjoying your company first thing in the morning (and for the most part, I just like to sit and stare into my coffee mug at breakfast time). You must be something special. This breakfast casserole (which I also like to serve for lunch) with kale, mushrooms and caramelized onions comes together in 20 minutes and bakes for an additional 35, giving me time to whip up some mini muffins and fresh-squeezed orange juice, or a salad and crusty bread toasts. The slowly sautéed onions lend their sweetness to balance the bitter greens, and that's the flavor that makes this breakfast casserole a winner. Mushrooms and red pepper are one of my favorite combinations but not essential to the dish, so when you make this -- and you will, if you're falling in love with kale like I am -- substitute with any vegetables you have on hand.

Kale, mushroom and caramelized onion breakfast casserole

From the pantry, you'll need: eggs, grated cheese, onion, extra virgin olive oil, dried thyme, cooking spray.

Serves 6.

Ingredients

Cooking spray
1/2 large red onion, diced
2 tsp extra virgin olive oil
1 small red bell pepper, diced
1 cup sliced mushrooms (I like baby bellas)
2 cups chopped kale
1 tsp dried thyme leaf
10 large eggs
1/4 cup nonfat (skim) milk
2 cups shredded cheese (I use low-fat, whenever possible)
1/2 tsp fresh black pepper

Directions

Preheat oven to 375°F. Spray a casserole with cooking spray, and set aside.

In a large frying pan, heat the oil and cook the onions over lowest heat for 6-8 minutes, until quite soft and beginning to brown lightly. Add the bell pepper, mushrooms and kale, and cook for 3-4 minutes, until the kale wilts and the pepper softens. Stir in the thyme. Remove from heat and allow to cool for 5 minutes.

In a large mixing bowl, whisk the eggs until they are well combined. Add the milk and cheese, and mix well. Season with black pepper. When the vegetables are coolish, mix them with the eggs, and pour everything into the prepared casserole dish.

Bake uncovered at 375F for 35 minutes.

Remove from the oven, and let the casserole sit for 5 minutes. Serve warm or at room temperature.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese casserole with chayote squash and green chiles
Egg and cheese breakfast muffins with mushrooms and thyme
Asparagus, mushroom and sausage quiche

Other recipes that use these pantry ingredients:
Breakfast casserole with artichokes, goat cheese and Canadian bacon, from Kalyn's Kitchen
Zucchini breakfast casserole, from Simply Recipes
Jalapeño and cheese breakfast casserole, from Homesick Texan
Red potato frittata with kale and rosemary, from Healthy Green Kitchen
Garden fresh frittata with zucchini, chard, kale and basil, from Christine Cooks

Kale, mushroom and caramelized onion breakfast casserole

From the pantry, you'll need: eggs, grated cheese, onion, extra virgin olive oil, dried thyme, cooking spray.

Serves 6.

Ingredients

Cooking spray
1/2 large red onion, diced
2 tsp extra virgin olive oil
1 small red bell pepper, diced
1 cup sliced mushrooms (I like baby bellas)
2 cups chopped kale
1 tsp dried thyme leaf
10 large eggs
1/4 cup nonfat (skim) milk
2 cups shredded cheese (I use low-fat, whenever possible)
1/2 tsp fresh black pepper

Directions

Preheat oven to 375°F. Spray a casserole with cooking spray, and set aside.

In a large frying pan, heat the oil and cook the onions over lowest heat for 6-8 minutes, until quite soft and beginning to brown lightly. Add the bell pepper, mushrooms and kale, and cook for 3-4 minutes, until the kale wilts and the pepper softens. Stir in the thyme. Remove from heat and allow to cool for 5 minutes.

In a large mixing bowl, whisk the eggs until they are well combined. Add the milk and cheese, and mix well. Season with black pepper. When the vegetables are coolish, mix them with the eggs, and pour everything into the prepared casserole dish.

Bake uncovered at 375F for 35 minutes.

Remove from the oven, and let the casserole sit for 5 minutes. Serve warm or at room temperature.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Egg and cheese casserole with leeks, red pepper and bacon
Egg and cheese casserole with chayote squash and green chiles
Egg and cheese breakfast muffins with mushrooms and thyme
Asparagus, mushroom and sausage quiche

Other recipes that use these pantry ingredients:
Breakfast casserole with artichokes, goat cheese and Canadian bacon, from Kalyn's Kitchen
Zucchini breakfast casserole, from Simply Recipes
Jalapeño and cheese breakfast casserole, from Homesick Texan
Red potato frittata with kale and rosemary, from Healthy Green Kitchen
Garden fresh frittata with zucchini, chard, kale and basil, from Christine Cooks

Comments

2 questions: what about using 1/2 eggbeates? Also, does it freeze well? Thanks!

I'm so glad you are joining the kale fan club! This sounds just wonderful for breakfast, lunch, or dinner!

Gail, I never use Eggbeaters, so I can't answer that. You can cut back on the egg yolks by substituting additional egg whites, but I'd only substitute for 2 of the eggs. You can freeze this, but I wouldn't advise it. However, you can make it ahead and refrigerate it for several days, then reheat in a 350° oven.

Kalyn, I'm finding that I like kale raw and cooked. It's a revelation!

Gorgeous, Lydia! I'd love this one. :-)

Shirley

This looks really lovely. I am coming to adore kale more and more.

I'm crushing on kale too! I love that its yet another fiber-rich option I can consider adding to my meals.

Yay for kale!

Shirley, this is a delicious way to start the day, and it makes me feel virtuous eating my dark leafy greens first thing in the morning.

Alta, same here. I didn't like it until just recently, but now I'm hooked.

Kati, I'm always trying to find new ways to incorporate kale into my diet.

EB, you betcha!

This sounds really yummy. I love kale and all of the other ingredients. Kale is one of the most nutritious greens of all.

Not only does this look and sound delicious, but your love letter to kale makes it impossible to pass this recipe by! Great piece, Lydia!

Love it - kale for breakfast! The caramelized onions won me over.

As another who is falling for kale, I am adding this to my kale recipe stash. Thanks!

fantastic!! I love everything about this dish and I always love an egg dish!

I'm just coming across this now, but could you divide the casserole in to silicone muffin cups, bake and keep in the fridge for a portable breakfast? You could probably even freeze them.

Shannon, yes, you absolutely could.

What size casserole do you need for this. I was planning on a 9x13.

Annie, a standard 9x13 casserole dish would be fine, as would one a little bit smaller.

I tried this and it's soooo good, Mother liked it, it really fits the Paleo plan, as well as her low-salt restrictions from her cardiologist

Can you prepare this the night before, refrigerate and then bake the following morning? Thanks!

Ali, yes you can.