Hearty Mushroom and Kale Breakfast Skillet
This Mushroom and Kale Breakfast Skillet is a nutrient-dense, one-pan meal featuring earthy seared mushrooms, tender kale, and perfectly runny eggs. Perfect for a healthy brunch or a quick, savory breakfast.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, caps sliced
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 bunch curly kale, stems removed and torn
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
8 large eggs
Toasted bread, for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add mushrooms and cook without stirring for 3-4 minutes to sear, then stir and cook 2 minutes more.
3. Season with 1/4 teaspoon salt and the black pepper.
4. Add kale, garlic, and red pepper flakes. Sauté for 2-3 minutes until kale is tender.
5. Create eight small wells in the vegetable mixture using a spoon.
6. Crack one egg into each well and sprinkle with remaining 1/4 teaspoon salt.
7. Reduce heat to medium-low, cover, and cook for 3-5 minutes until whites are set but yolks are runny.
8. Serve immediately with toasted bread.
Notes
Ensure the mushrooms are seared without crowding the pan for maximum umami flavor.
Use a tight-fitting lid to steam the egg whites perfectly without overcooking the yolks.
Massaging the kale with a drop of oil beforehand can make it even more tender.
Nutrition
- Serving Size: 2 eggs with veggies
- Calories: 245
- Sugar: 2 grams
- Sodium: 480 milligrams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 370 milligrams