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Kale, Mushroom, Feta, and Mozzarella Breakfast Casserole
KALYN'S KITCHEN9Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. crimini mushrooms (brown, or white mushrooms, but I think the brown ones have more flavor)
- 4 tsp. olive oil
- 8 oz. kale (finely chopped, or a little less is fine, washed and spun dry if needed)
- 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.)
- 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)
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