Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole

Name: Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole
Ingredients: 12 oz. brown Crimini 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)

Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole was pinched from <a href="http://www.kalynskitchen.com/2014/01/kale-mushroom-feta-mozzarella-breakfast-casserole.html" target="_blank">www.kalynskitchen.com.</a>

INGREDIENTS

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12 oz. brown Crimini mushrooms (or white mushrooms, but I think the brown ones have more flavor)

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2 tsp. + 2 tsp. olive oil

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8 oz. finely chopped kale, or a little less is fine (washed and spun dry if needed)

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4-5 oz. crumbled Feta

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3/4 cup low-fat Mozzarella cheese

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fresh ground black pepper to taste

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1 tsp. Spike Seasoning (optional, use any type of all-purpose seasoning that you like if you don't have Spike.)

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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.)

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low-fat sour cream for serving (optional)

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