Kale & Mushroom Breakfast Sandwich | Cook for Your Life

Kale & Mushroom Breakfast Sandwich

4
Rated 4 out of 5
4 out of 5 stars (based on 15 reviews)
Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Kale & Mushroom Breakfast Sandwich is another delicious breakfast sandwich to get you out of a breakfast rut. It’s quick to make and packed with nutrients to start your day off right and completely...

Ingredients

  • ¼ cup plain yogurt
  • 2 tablespoons sriracha sauce
  • 2 tablespoons olive oil
  • 2 cup mushrooms, sliced
  • 6 leaves kale, shredded
  • salt and pepper to taste
  • 2 eggs
  • 4 slices whole wheat bread, toasted
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

408 cals

Fat

22 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

12 g

Carbohydrates

37 g

Sugar

7 g

Fiber

7 g

Protein

20 g

Sodium

656 mg

*per serving

Directions

  1. In a small bowl, mix together yogurt and sriracha.
  2. Heat a sauté pan on medium heat. Add olive oil. Once hot, add the mushrooms and sauté for about 5 minutes, or until they start to turn golden brown. Add the kale along with about ¼ cup water. Cook until the kale is wilted and the water has mostly evaporated. Season with salt and pepper.
  3. Heat a greased non-stick pan on medium low heat. Crack and pour eggs into the pan. Cook until whites are set, flip and cook for 1 minute for a runny yolk, 3 minutes for a fully cooked yolk. Turn off the heat and let sit while assembling sandwich.
  4. Place 2 slices of bread on 2 plates. Spread an even layer of the yogurt sauce over the toast. Top with a portion of kale, mushrooms and egg. Top with other slice of bread. Cut the sandwich down the middle and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Scrambled Eggs Recipe Image

Scrambled Eggs
15 min prep
Rated 3.7 out of 5
Poached Eggs Recipe Image

Poached Eggs
15 min prep
Rated 5 out of 5
Potato Tomato Frittata Recipe Image

Potato Tomato Frittata
20 min prep
Rated 4 out of 5
Caramelized Onion & Spinach Frittata Recipe Image

Caramelized Onion & Spinach Frittata
20 min prep
Rated 4 out of 5
Mini Quiches Recipe Image

Mini Quiches
15 min prep
Rated 5 out of 5
Kale & Cheddar Scrambled Eggs Recipe Image

Kale & Cheddar Scrambled Eggs
15 min prep
Rated 4 out of 5
Frittata With Leafy Greens Recipe Image

Frittata With Leafy Greens
20 min prep
Rated 4 out of 5
Eggs Baked in Tomatoes Recipe Image

Eggs Baked in Tomatoes
20 min prep
Rated 4 out of 5

Search