This kale breakfast skillet recipe is packed with flavor and ready in minutes! Made with kale, mushrooms, onions, peppers, and topped with eggs.
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
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
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Made a trip to the farmers market and had fresh kale, mushrooms and eggs, so I made this this morning. Great healthy hearty breakfast! I also served fresh sliced tomato and avocado on the side. Love when I can get 3 servings of veggies out of the way at breakfast!
I arrived home late from a long road trip. In the fridge are kale, onions, peppers and eggs. Really?! Who could know that would lead to my new favorite breakfast, even late night. I’m sure it is even better when I can plan to add mushrooms
Thank you, Robyn
Glad you liked it Bill! Thanks!
Hi, I just made this and it is AMAZING! I did add a couple chopped strips of leftover bacon to the skillet, but without it would have been just as delicious! Thanks for sharing!!
Oh I can’t wait to try it with bacon now, Bree! I’m so glad you liked it! Thanks!!! xo
made this, added a little bit of feta it is definatley my kind of breakfest Thank you!!
Now this is my kind of breakfast!!! Looks fabulous!
Robyn, I’m about to start the Whole 30 plan (gulp) so this is PERFECT timing for this recipe. Perfect! Thank you 🙂
Got the email notification this morning, looked interesting, so we had it for lunch. Substituted swiss chard for the kale, added some sliced and de-seeded chiles japones (just enough for some heat), a touch of cilantro, and some de-seeded, de-pulped, whatever, tomatoes from a friend’s garden. Topped it off with cheese and served it with fresh bollilos. Turned out pretty good. We’re definitely having that again.
This sounds wonderful & healthy, can’t wait to try!!!
I’m totally craving this now for breakfast!
Looks so delicious and healthy at the same time. My kind of breakfast!