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

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

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!

Kale Breakfast Skillet Recipe

5 from 6 votes
This kale breakfast skillet recipe is packed with flavor and ready in minutes! Made with kale, mushrooms, onions, peppers, and topped with eggs. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3


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


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo


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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    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!