Greek Breakfast Casserole

Serves: 6

Throw this easy to assemble Greek casserole together the night before a busy morning and simply bake while getting the kids ready for the day. It’s a healthy gourmet breakfast in just minutes!

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 1 1/2 tablespoon olive oil
  2. 2 red potatoes , diced
  3. 1 onion, diced
  4. 7 mushrooms , diced
  5. 1 teaspoon garlic powder
  6. 9 large eggs
  7. 1/2 cup 1% milk
  8. 2 cups baby kale
  9. 1 cup feta cheese, crumbled
  10. 1/2 cup part-skim mozzarella, shredded
  11. 1 tomato, chopped
  12. 4 basil leaves, chopped
  13. 1 teaspoon pepper


  1. Preheat oven to 350°F.
  2. Coat 13x9-inch baking dish with oil. Add potatoes, onions, peppers, mushrooms and season with garlic powder. Bake 15 minutes, or until just tender. Remove from heat.
  3. Mix eggs and milk in large mixing bowl. Stir in kale, feta, mozzarella, tomatoes, basil and pepper. Pour over baked vegetables and bake 20-25 minutes, or until set.

Suggested Sides

A glass of 100% pomegranate juice
1 slice whole wheat toast

Nutritional Value

Calories 327

Fat 18.36g

Protein 21.10g

Carbohydrates 17.28g

Fiber 2.08g

Cholesterol 314mg

Sodium 554mg

Calcium 392mg

Iron 2.44mg

*Nutritional information is for complete meal with suggested sides