Low-Carb Power Greens Breakfast Casserole with Feta and Mozzarella

Ingredients

• 1 lb. power greens mix
• 2 tsp. olive oil
• 6 oz. mozzarella cheese, cut in 1/2 inch cubes
• 4 oz. Feta, crumbled
• 1/2 cup sliced green onion
• Spike Seasoning to taste
• Fresh-ground black pepper to taste
• 14 eggs

Directions

1. Heat the oven to 375F/190C. Coat a large glass or ceramic casserole dish with olive oil or non-stick spray. A 10″ x 13″ dish is the right neighborhood here; if yours is much smaller, scale the recipe down a bit.
2. Warm a little olive oil in a large non-stick frying pan with tall sides. Set the heat to high, pile in all the greens, and right away start turning them with a large turner until they have fully collapsed. This happens in a minute or two, so stay close.
3. Spread the wilted greens across the bottom of the prepared casserole dish.
4. Cut the mozzarella into roughly 1/2 inch cubes. Grated mozzarella is fine too, although cubes give you those nice melted cheese pockets.
5. Crumble the Feta, then slice enough green onions to measure 1/2 cup.
6. Scatter the mozzarella, Feta, and green onions evenly over the greens.
7. Add Spike Seasoning to taste, then finish with fresh-ground black pepper. Skip the salt here, since the Feta already has plenty.
8. Whisk the eggs until the yolks and whites are fully blended, then pour them over the greens and cheese. With a fork, gently move the mixture around so the eggs, greens, and cheeses are spread throughout the dish.
9. Bake for 40 minutes, until the eggs are fully set and the top is browned to your liking.
10. Serve hot, adding a dollop of sour cream if desired.