Kale and Egg Breakfast

Kale and Egg Breakfast

Add vegetables to your breakfast by cooking some kale.


  • 1 egg
  • 1/2 mini raison bagel
  • 1 cup kale
  • lemon pepper to taste
  • salt and pepper to taste
  • 1 tsp. olive oil
  • 1 tbs. coconut oil

Makes 1 serving


  1. In a mini egg pan, cook egg sunny side down in olive oil. Top with salt and pepper.
  2. In a medium sized pan, cook kale in coconut oil. Season with lemon pepper.
  3. In a toaster, toast one side of the mini raison bagel.

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Nutrition facts

Per Serving

  • calories: 147
  • cholesterol: 164mg
  • dietary fiber: 1.4g
  • potassium: 403mg
  • protein: 9.5g
  • saturated fat: 1.4g
  • sodium: 180mg
  • sugars: 1.4g
  • total carbohydrates: 17.4g
  • total fat: 4.7g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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