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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.

Nutrition facts

Per Serving

calories: 147

total fat: 4.7g

saturated fat: 1.4g

cholesterol: 164mg

sodium: 180mg

potassium: 403mg

total carbohydrates: 17.4g

dietary fiber: 1.4g

sugars: 1.4g

protein: 9.5g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.