This kale breakfast skillet recipe is packed with flavor and ready in minutes! Made with kale, mushrooms, onions, peppers, and topped with eggs. 

Kale Breakfast Skillet Recipe from addapinch.com

For sometime now, my family has loved quick and easy skillet recipes like this simple kale breakfast skillet recipe. I love that in less than 30 minutes, I can make a delicious and hearty meal that will keep my family going until lunch time. And if truth be told, we love this for easy lunches and simple suppers just as much as we do for breakfast or brunch!

But seriously, what’s not to love?

Kale Breakfast Skillet Recipe

Kale Breakfast Skillet Recipe from addapinch.com

How to Make Kale Breakfast Skillet Recipe

I can quickly saute the vegetables in a bit of olive oil until they are just tender and then plop my eggs on top, stick the whole skillet in the oven and within a few minutes call everybody to the table. It’s just that simple.

We like our vegetables sauted until they are tender, but not overly cooked so that we have a crisp bite still to the peppers and a bit of texture in the mushrooms. Of course, you can always cook your vegetables longer to get them to the perfect point for your family before you top them with the eggs. And, if for some reason you can’t find great kale in your area, you can always substitute with whatever green is in season, but spinach is always great!

And you can always add a splash or two of hot sauce or a sprinkle of red pepper flakes if you like things a bit spicier.

Here’s my oh so simple Kale Breakfast Skillet Recipe. Of course, you can enjoy it anytime of the day you want. Promise!

This kale breakfast skillet recipe is packed with flavor and ready in minutes! Made with kale, mushrooms, onions, peppers, and topped with eggs. // addapinch.com

Kale Breakfast Skillet Recipe

This kale breakfast skillet recipe is packed with flavor and ready in minutes! Made with kale, mushrooms, onions, peppers, and topped with eggs. 
5 from 5 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 3
Course Breakfast
Calories: 162kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1/2 medium onion sliced
  • 2 cloves garlic diced
  • 1 red pepper deseeded and sliced
  • 2 cups chopped fresh kale
  • 3 eggs
  • salt and pepper to taste

Instructions

  • Preheat oven to 375º F.
  • Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 to 5 minutes.
  • Add in red pepper slices and kale. Sauté another 5 minutes.
  • Make three indentations in the kale with the back of a spoon. Crack an egg into each of the depressions.
  • Place the skillet into the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

Nutrition Information

Calories: 162kcal | Carbohydrates: 11g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 85mg | Potassium: 594mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5940IU | Vitamin C: 107.6mg | Calcium: 99mg | Iron: 1.9mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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14 Comments Leave a comment or review

  1. I needed to get rid of some sad and wilty kale so I made it this morning without mushrooms and with grated Parmesan on top and it was amazing!! The eggs were perfectly gooey and the whole dish was super flavorful. Will definitely make again!

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